Salmon Stuffed Peppers

This is a great lunch or snack recipe I make often. It is quick and easy to put together and tastes great! I sometimes cook the bell peppers beforehand to soften them up a bit but both raw or cooked peppers work well for this recipe. I use Hellman's mayonnaise which is the Canadian version of Best Foods mayonnaise for my American friends.

INGREDIENTS

1 bell pepper

1 (213 grams) can salmon

2 to 3 tablespoons reduced fat Hellman’s mayonnaise

1 tablespoon fresh minced onion

1 tablespoon chopped hot pickled peppers

1/4 teaspoon ground chipotle pepper

1/4 teaspoon chopped thyme

Few drops Tabasco sauce

Salt to taste

Pepper to taste

DIRECTIONS

Slice the pepper in half and remove the stem, ribs and seeds; set aside

Remove and discard the skin and bones from the canned salmon.

Place the salmon in a mixing bowl along with the mayonnaise, minced onion, hot pickled peppers, lemon juice, ground chipotle pepper, thyme, Tabasco sauce, salt and pepper and mix together well.

Stuff the hollowed pepper halves and cut into wedges.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.