Well, we finally got the last harvested crop of bell peppers from our garden a few days ago and I needed to use them up quickly. Often times we make stuffed green peppers but this time we were in the mood for something different. I put on my thinking cap and this is what I came up with and my family RAVED about how good they were!
6 Green or Red Bell Peppers
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
1 1/2 teaspoons olive oil
3 tablespoons finely chopped onion
3 tablespoons finely chopped bell pepper
1 to 2 cups fine dried bread crumbs
1 can salmon
6 slices of bacon, half-cooked
1/2 cup shredded Mozzarella cheese
1 cup canned diced tomatoes with juice
Hollow out your bell peppers, discarding seeds, membranes and stems. In a large mixing bowl combine together the salt, ground black pepper, dried basil, olive oil, chopped onion, chopped bell pepper, dried bread crumbs and the can of salmon. Stir in the 1 cup of diced tomatoes with their juice. Use your hands to combine all ingredients together.
Tips: You can decrease or increase the bread crumbs to make up your filling mixture. We like ours pretty moist. Also, make sure you remove any bones that may be in the canned salmon.
Preheat oven to 350 degrees F. Use a spoon to fill the bell pepper cavities with your filling. Place them into the oven and bake for 25 to 30 minutes depending on the size of the peppers. While they are baking, cook up your bacon until it is "almost" done or "half done". Drain away grease on a paper towel.
Once they are almost done baking, top each pepper with 1 slice of half-cooked bacon and sprinkle Mozzarella cheese on top. Place back into the oven and bake for 5 minutes or until cheese has completely melted and has turned slightly brown. Remove and serve immediately.
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