Bell peppers stuffed with Live Ocean Salmon Risotto. A perfect side dish or main dish served with salad and crusty baguette.
- 2 Bowls Live Ocean Salmon Risotto - Uncooked
- 4 Bell Peppers
- Garlic Salt - To taste
- Ground Pepper - To taste
- 3 Tbsp Parsley - Garnish
Preheat oven to 400F.
While the oven is heating, wash and slice the bell peppers in half. Remove seeds and stems.
Season the inside of bell peppers with garlic salt and pepper.
Place bell peppers in oven for 15-20 minutes, open side up.
Remove bell peppers from oven and spoon Salmon Risotto to each half.
Place stuffed bell peppers back in over for 10 minutes.
Remove from oven and let cool, add chopped parsley and serve.