Keto Israeli Salmon & Cauliflower Rice Stuffed Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large red or yellow bell peppers 1 lb salmon fillet, skinned and boned 2 cups cauliflower rice (pre
• riced) 1/2 cup chopped fresh dill 1/2 cup chopped parsley 3 cloves garlic, minced 1 medium onion, finely chopped 4 tbsp olive oil, divided Salt and pepper to taste Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (205°C). Cut off the tops of the bell peppers and remove seeds and membranes. Place them on a baking sheet, cut side up. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 12 minutes.
2. In a large skillet, heat 2 tbsp olive oil over medium high heat. Add onion and garlic and sauté until softened, about 4 5 minutes. Add cauliflower rice and cook, stirring occasionally, until golden brown, approximately 7 8 minutes.
3. Remove the skillet from heat and stir in chopped dill, parsley, salt, and pepper. Set aside to cool slightly.
4. Season salmon fillet with salt and pepper. In a large non stick pan, heat remaining olive oil over medium heat. Add salmon fillet skin side down and cook for 3 4 minutes on each side or until cooked through. Remove from heat and let cool slightly before breaking into smaller pieces. e) Stuff each roasted bell pepper with a mixture of cauliflower rice and salmon pieces. Return to the oven for an additional 10 12 minutes, or until peppers are tender. f) Serve stuffed bell peppers hot, with lemon wedges on the side.

Chef’s Insight

To ensure even cooking, be sure to season both sides of the salmon fillet before pan-searing or baking.

Notes

If you prefer a more pronounced garlic flavor, feel free to increase the amount of minced garlic in the recipe.