Stuffed Bell Peppers with Salmon Rice

Ingredients

• 2 colorful medium bell peppers
• 150 g pickled salmon fillet (canned)
• 1 tsp grated lemon zest
• 200 g cooked rice (from the day before)
• 2 Spring Onions
• 1 tbsp oil
• 0.5 tsp Chinese five-spice blend
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 50 ml Vegetable broth
• Salt
• Pepper
• 0.5 tbsp chopped coriander leaves
• lettuce
• cherry tomatoes

Instructions

1. 1.

   Wash the bell peppers and cut them lengthwise, leaving the stem attached. Remove seeds. Drain the salmon, break into small pieces, and mix with lemon zest and rice. Wash, trim, and finely chop spring onions. Sauté in oil, add spices, broth, and lemon juice; simmer gently for 1-2 minutes.

2. 2.

   Add to the rice mixture, stir in coriander, season with salt and pepper. Fill the peppers with the mixture. Arrange on plates with lettuce and cherry tomatoes and serve.