Salmon Stuffed Peppers with Roasted Carrots (2 servings)

Name: Salmon Stuffed Peppers with Roasted Carrots (2 servings)
Ingredients: 8 oz canned wild salmon; ½ avocado (medium); 1 tsp dried dill; sea salt & black pepper (to taste); 2 yellow bell pepper; 2 carrots (large, sliced); 1 tsp extra virgin olive oil

Roasted carrots and stuffed yellow bell pepper on white ceramic plate, healthy plant-based meal, nutritious vegetarian dinner, vibrant vegetables, food photography for wellness website.

8 oz canned wild salmon

½ avocado (medium)

1 tsp dried dill

sea salt & black pepper (to taste)

2 yellow bell pepper

2 carrots (large, sliced)

1 tsp extra virgin olive oil

1. Preheat the oven to 400° (205°C). Prepare a baking sheet with parchment paper.
2. Add the salmon, avocado, dill, salt, and pepper to a large bowl. Mash with a potato masher or a fork until well combined.
3. Slice the tops of the peppers off and remove the seeds. Dice up the tops of the peppers and add them to the salmon mixture. Mix to combine.
4. Stuff the peppers with the salmon mixture, then add them to the prepared baking sheet along with the carrots. Drizzle the carrots with oil and season with salt and pepper.
5. Bake in the oven for 30 minutes or until slightly browned and cooked through. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is equal to one stuffed pepper and approximately 1/2 cup of carrots.

Make it Vegan
Use crumbled tofu instead of salmon.