Stuffed bell pepper with red salmon

Name: stuffed bell pepper with red salmon
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 red peppers; 1 tin can red salmon 213 g; 1 onion finely shredded; 1 look crispy corn kernels (300 g), drained; 1 el oregano jar 10 g; 2 toes garlic finely chopped; 50 g bread crumbs pack of 150 g; 1 package multigrain rice (270 g)

A tasty recipe. The main course contains the following ingredients: fish, red peppers, red salmon (213 g), onion (finely chopped), crispy (corn kernels (300 g), drained), oregano (jar 10 g), garlic (chopped), breadcrumbs (packet) 150 g) and multigrain rice ((270 g)).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Preheat the oven to 200 ° C. Halve the peppers, let the stalk sit, and remove the seeds. Let the salmon drain (absorb the moisture, remove any bones and skins) and mix the salmon with the collected moisture, onion, corn kernels, oregano, garlic and breadcrumbs and season to taste with salt and pepper. Fill half the peppers with the salmon mixture, cover with aluminum foil and put them in the oven dish. Put it in the oven and bake for 25 minutes.
In the meantime, cook the multi-grain rice according to the instructions on the packaging. Serve the peppers with the rice.
The indicated oven time is an indication and is intended for an electric oven. The temperature can vary per oven; with an oven thermometer you can determine the exact temperature.