|6 short, blocky whole green or red bell peppers|
|1 small red onion • chopped|
|1 cup chopped celery|
|4 Garlic cloves • minced|
|2 tbsp Old Bay or Creole seasoning|
|1 can (14.5 ounces) Creole-style or stewed tomatoes with onions and green peppers, chopped up or crushed|
|3 cups cooked rice|
|1/2 cup thinly sliced green onions|
|1/3 cup (about 2 ounces) finely chopped ham (optional)|
|1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked|
Preheat oven to 375°F. Spray a 9-by-13-inch glass baking dish with vegetable oil cooking spray, and reserve.
Cut top 1/2-inch off peppers, reserving the “lids.” Remove seeds and membranes from peppers. In a microwave-safe dish or
bowl, blanch the peppers and their lids, 3 at a time, covered with plastic wrap, for about 2 minutes on high or until just turning bright green. Let cool.
Meanwhile, make the filling: In a large, heavy sauté pan or skillet, heat the oil over medium-high heat until hot but not smoking.
Sauté the onion and celery for about 3 minutes, add the garlic and sauté 30 seconds more. Sprinkle in the seasoning to taste.
Add the tomatoes and bring to a boil. Then add the rice, green onions and ham. Remove from the heat and fold in the drained salmon.
Fill peppers with salmon mixture. Stand peppers upright in the baking dish, and top peppers with their lids.
Bake in preheated oven for about 45 minutes, or until the peppers are tender and heated through. Serve with the lids askew.
Tips: If peppers are hard to keep upright in baking dish, crumple foil and fill gaps to help them stand up straight. Also, try serving peppers with a good tomato sauce, such as roasted garlic tomato sauce or your favorite Creole sauce.