Cheesy Salmon Stuffed Bell Peppers (Keto, Low-Carb & Easy Dinner!)
Transform simple ingredients into a vibrant and satisfying meal with these Cheesy Salmon Stuffed Bell Peppers! Tender bell pepper halves are filled with a creamy, seasoned salmon mixture, then topped with melted, bubbly cheese and baked to perfection. This dish is naturally low-carb, keto-friendly, high in protein, and bursting with flavor – perfect for a quick and healthy dinner!
Yields: 2-3 servings (2 halves per serving) Prep time: 10 minutes Cook time: 20-25 minutes
Ingredients:
- 1 cup (about 6 ounces) cooked salmon, flaked (can be leftover baked/grilled salmon, or canned salmon, thoroughly drained)
- 2-3 medium bell peppers (any color: red, yellow, orange, or green), cut in half lengthwise and seeds/membranes removed
- ¼ cup full-fat ranch dressing (KETO NOTE: Check for low-carb/keto-friendly brands with no added sugar or unhealthy oils)
- 1 tablespoon Dijon mustard (or yellow mustard for a milder flavor; check labels for sugar content)
- 1-2 teaspoons hot sauce (such as Frank’s RedHot or Tabasco), adjust to your preferred spice level (check labels for sugar content)
- 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend work well; freshly shredded recommended)
- Optional: Freshly ground black pepper, a pinch of garlic powder, or chopped fresh chives for garnish
Equipment:
- Baking sheet
- Medium-sized mixing bowl
- Spoon or spatula
Instructions:
- Preheat Oven & Prepare Peppers: Preheat your oven to 400°F (200°C).
- Wash the bell peppers thoroughly. Cut them in half lengthwise and carefully remove all seeds and white membranes from the inside.
- Place the bell pepper halves, cut-side up, on a baking sheet.
- Prepare Salmon Filling: In a medium-sized mixing bowl, combine the flaked cooked salmon, ranch dressing, Dijon mustard, and hot sauce.
- Mix well with a spoon or spatula until all ingredients are thoroughly combined and the salmon is evenly coated.
- Stuff Peppers: Evenly spoon the salmon mixture into each bell pepper half, mounding it slightly if needed.
- Top with Cheese: Sprinkle the shredded cheese generously over the top of the salmon mixture in each pepper half.
- Bake: Bake for 20-25 minutes, or until the bell peppers are tender-crisp (still slightly firm but cooked) and the cheese is completely melted, bubbly, and lightly golden brown.
- Serve: Carefully remove the baking sheet from the oven. Let the stuffed peppers cool for a few minutes before serving to avoid burning yourself and allowing the filling to set slightly. If desired, garnish with fresh chives, black pepper, or a dash of garlic powder.
Tips for Success:
- Salmon Choice: Leftover cooked salmon is perfect for this! If using canned salmon, ensure it is well-drained to avoid a watery filling.
- Ranch & Hot Sauce Check: Always check labels for ranch dressing and hot sauce to ensure they are low-carb, sugar-free, and keto-friendly. Many brands contain hidden sugars.
- Bell Pepper Tenderness: If you prefer softer bell peppers, you can par-bake them for 5-10 minutes before adding the filling and cheese.
- Customization: Feel free to add other keto-friendly ingredients to the filling, such as a tablespoon of finely diced celery for crunch, or a pinch of dill for extra flavor.
- Meal Prep: These make great meal prep! Cook them ahead and store in the fridge, reheating in the oven or air fryer.
Storage: Store any leftover Cheesy Salmon Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in an air fryer for crispness.
Recipe Analysis & Dietary Classification
- High Protein: Yes, this recipe is very high in protein from the salmon and cheese.
- Low-Carb: Yes, this recipe is very low-carb. All ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, with the crucial caveat of checking labels for hidden sugars/unhealthy oils in:
- Ranch Dressing: Many brands contain sugar and unhealthy oils.
- Dijon Mustard/Hot Sauce: Some brands can have added sugar.
- Gluten-Free: Yes, this recipe is naturally gluten-free, provided the ranch dressing, mustard, and hot sauce are certified gluten-free (most are, but always good to check).
