Directions:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
- Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside.
- In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated.
- Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese.
- Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.71 Kcal (1414 kJ) | ||
| Calories from fat | 118.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.14g | 20% | |
|---|---|---|---|
| Cholesterol | 54.17mg | 18% | |
| Sodium | 601.02mg | 25% | |
| Potassium | 775.39mg | 16% | |
| Total Carbs | 26.71g | 9% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 25.21g | 50% | |
| Vitamin C | 159.2mg | 265% | |
| Iron | 0.8mg | 5% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 91.39 Kcal (383 kJ) | ||
| Calories from fat | 32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 20% | |
|---|---|---|---|
| Cholesterol | 14.66mg | 18% | |
| Sodium | 162.64mg | 25% | |
| Potassium | 209.83mg | 16% | |
| Total Carbs | 7.23g | 9% | |
| Sugars | 2.01g | 30% | |
| Dietary Fiber | 1.12g | 17% | |
| Protein | 6.82g | 50% | |
| Vitamin C | 43.1mg | 265% | |
| Iron | 0.2mg | 5% | |
| Calcium | 22.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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