Ingredients
6 medium green, sweet yellow or red peppers1-1/4 pounds salmon fillets or salmon steaks3/4 cup chicken broth1 medium leek (white portion only), chopped or 1/2 cup chopped green onions1 to 3 medium jalapeno peppers, minced2 tablespoons minced fresh cilantro1 teaspoon Worcestershire sauce1/2 teaspoon dried tarragon1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper2 cups hot cooked rice1/2 cup tartar sauce1/2 cup sour cream2 tablespoons shredded Parmesan cheese
Preparation
Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside.
In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated.
Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
