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Salmon Buckwheat Stuffed Capsicum

salmon buckwheat stuffed capsicum with vegetables and salmon filling.

Yield
Serves 4

Ingredients

Ingredients

  • 4 large capsicums (bell peppers) (tops cut off and seeds removed)
  • 1 cup buckwheat (or rice!)
  • 2 cup water or vegetable broth
  • 1 small onion
  • 1 cup broccoli florets (finely chopped)
  • 1 fillet (approx. 200g) cooked salmon
  • 2 Hosp olive oil
  • 2 garlic, minced
  • 1 tsp smoked paprika (optional)
  • salt and pepper (to taste)
  • 1/2 lemon juice (juice of half a lemon)
  • grated cheese (optional, for topping)
  • fresh herbs (parsley or dill) (for garnish)

Directions

  1. 1

    Preheat oven to 180°C (350°F).

  2. 2

    In a saucepan, cook buckwheat with water or broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until tender. Drain any excess water and fluff with a fork.

  3. 3

    In a skillet over medium heat, heat olive oil. Sauté the onion for 3-4 minutes until soft. Add garlic, chopped broccoli, and smoked paprika. Cook for another 3-4 minutes until broccoli is just tender.

  4. 4

    In a large bowl, mix the cooked buckwheat, sautéed veggies, salmon, lemon juice, salt, and pepper. Adjust seasoning to taste.

  5. 5

    Fill each capsicum generously with the mixture. Place them upright in a baking dish. If using cheese, sprinkle a little on top of each one.

  6. 6

    Add a splash of water to the bottom of the baking dish (to prevent burning). Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until tops are golden and capsicums are tender.

  7. 7

    Garnish with fresh herbs and an extra squeeze of lemon juice if desired.