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Barbeque Stuffed Peppers w/ Salmon & Avocado

Barbeque Stuffed Peppers w/ Salmon & Avocado

These Salmon Stuffed Peppers consist of grilled salmon, avocados, Greek yogurt, freshly squeezed lime just, and just a dash of salt and pepper. The salmon is optional. You can substitute shrimp, any other seafood of choice, or omit them completely for a meat-free version of the meal. If you don't want to add Greek yogurt or mayonnaise, you can also make a vegan variation that more closely resembles Guacamole Stuffed Peppers
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Latin American, Mexican

Equipment

  • Barbecue (or Oven)
  • Small Bowl

Ingredients
  

Salmon

  • 1/3 c. salmon grilled
  • lemons sliced
  • spritz olive oil
  • dash salt
  • dash pepper

Peppers

  • 3 peppers grilled (poblano, anaheim, & yellow bell pepper)
  • 2 avocados diced
  • 1/3 c. Greek yogurt
  • 1 lime juiced
  • dash salt
  • dash pepper

Instructions
 

Grill Salmon

  • Let the salmon rest until it reaches room temperature.
    I usually let it sit while the skillet preheats. However, for particularly large fillet's, you may need to remove the tilapia from the fridge a little while before you preheat the skillet. Exactly how long varies widely based on room temperature. Although 15-30 minutes is usually sufficient.
  • Preheat barbecue to medium heat.
    I grilled a MUCH larger salmon than I needed, so I turned all 4 burners to medium. For smaller filets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
  • Meanwhile, lay the salmon across a sheet of aluminum foil or cast iron skillet.
    You can cook the salmon directly on the grill if it still has the skin attached. The aluminum foil will help contain the mess, though, as the fat and oils will drip into the grill. Alternatively, you can use a baking sheet.
  • Lightly drizzle with olive oil and sprinkle with salt and pepper. Add sliced lemons.
  • Bake for about 8-10 minutes for smaller salmon fillets and about 15-20 minutes for larger ones. The salmon should flake easily with a fork.
    The general rule of thumb is to bake for 4-6 minutes per half inch of salmon. Although I've never gotten out a ruler and measured the thickness of fish! Nor do I find this the most helpful way to cook seafood. No two fillets, even of the same size, are going to cook in exactly the same amount of time. It's better to look for the color changing to a lighter pink hue and it flakes with a fork.
  • Let rest for 5-10 minutes.

Grill Peppers

  • While the salmon is grilling, add peppers whole to the barbecue.
  • Make sure to rotate every 3-5 minutes.
    You want the peppers to begin to char, but not burn.
  • Let cool to touch.

Avocado Dip

  • Once the peppers are cool enough to handle, cut the tops off and remove the seeds inside.
  • Meanwhile, combine the avocados, salmon, Greek yogurt, lime juice, salt, and pepper in a bowl.
    I also reserved some salmon to place decoratively on top. Although this is entirely optional.
  • Stuff the avocado dip inside of the peppers and serve.

Tips, Tricks, & Notes

  • You don't need a barbecue to grill all of the ingredients. You can do the same process in the stove at 350 degrees Fahrenheit for a similar amount of time.