Stuffed Peppers with Black Rice, Salmon, and Zucchini

Name: Stuffed Peppers with Black Rice, Salmon, and Zucchini
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Red peppers 1; Yellow peppers 1; Zucchini 2; Smoked Salmon 2.8 oz; Black rice 1 ½ cup; Extra virgin olive oil 3 tbsp; Fine salt to taste

it es fr de br

434

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 434
Carbohydrates g 67.6
of which sugars g 7.1
Protein g 12.2
Fats g 11.6
of which saturated fat g 1.74
Fiber g 2.8
Cholesterol mg 7
Sodium mg 807

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

Stuffed peppers with black rice, salmon, and zucchini totally capture that modern Italian vibe. I mean, fresh veggies, seafood, bright colors—all in one dish. Really. It's got that Mediterranean feel with a twist that's both light and contemporary. These salmon stuffed peppers? Seriously good, thanks to the black rice. It’s got this nutty, kinda chewy texture that's just unique and satisfying. And listen, the peppers become sweet and tender when baked, making the whole meal hearty and fresh. While some in Italy go for sausage or ground meat, using salmon and zucchini keeps it light, which is great for warm days when you crave something refreshing. This dish is like a complete meal—protein, veggies, grains—all wrapped up in a colorful package. You can even eat it with your hands!

And on-the-go lunches? Way, way better with black rice stuffed peppers. They're perfect for work or the beach—trust me, they taste awesome cold or warm from the oven. This healthy stuffed peppers recipe works for everyone: it’s naturally gluten-free, meal-prep friendly, and pretty simple to make ahead of time. The black rice keeps its texture—no sogginess—and the salmon stays moist and flavorful with the diced zucchini. Get creative! Some folks toss in extra herbs or a sprinkle of grated cheese for that golden finish. Italians love using what's fresh, so swap in other veggies if you like. This zucchini stuffed peppers dish? Perfect for a lunchbox, impressing friends at a picnic, or making dinner feel special without much effort.

Honestly, it’s a really good blend of ease and flavor, showing off the best of modern Italian cooking. It offers a dish that's versatile and really, really enjoyable, wherever you are. For sure.

How to prepare Stuffed Peppers with Black Rice, Salmon, and Zucchini

To prepare the peppers with black rice, salmon, and zucchini, start by cooking the rice in plenty of lightly salted boiling water 1. In the meantime, dry and cut the peppers lengthwise to remove the stem and seeds inside 2, as well as the filaments 3. Arrange the peppers in an oven-safe baking dish with the cut side facing up.

Wash and trim the zucchinis, cut them in half lengthwise, then in half again; then cut them into pieces of roughly the same size 4. In a pan, pour a drizzle of oil 5, heat slightly, and add the zucchinis. Salt to taste 6 and cook for about 10 minutes.

Stir occasionally until the zucchinis are ready 7. At this point, also add the drained black rice 8, and the smoked salmon cut into pieces 9 and cook for a few more minutes, just enough to blend the flavors.

Once the rice with salmon and zucchinis is ready 10, you can stuff the peppers 11. Place in a preheated static oven at 430°F for 15 minutes. Then cover with parchment paper and continue cooking for another 15 minutes. Once ready, remove your stuffed peppers with black rice, salmon, and zucchinis from the oven. Let them cool slightly and serve 12.

Storage

The stuffed peppers with black rice, salmon, and zucchinis can be stored for a maximum of a couple of days in the fridge in an airtight container.

Freezing is not recommended.

Advice

You can use aromatic herbs like dill or mint to add freshness to the dish. You can also make the peppers by substituting the salmon with tuna for a variation!

For the translation of some texts, artificial intelligence tools may have been used.