We’ve all seen my tasty stuffed tomatoes, however, after purchasing a few yellow and orange peppers at Whole Foods earlier this week, I opted for a  stuffed pepper recipe that includes my favorite canned salmon from Trader Joe’s.  This is a quick n’ easy recipe that tastes just minutes to prepare and pop into the oven for a savory side dish or meal anytime of the day.


  • 1large yellow or orange bell pepper
  • 1/4 cup Greek plain yogurt
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. nutritional yeast
  • 1/4 cup gluten-free breadcrumbs
  • 2 Tbsp. hazelnuts, ground
  • 1 teaspoon lime juice
  • Pinch of chili powder
  • Pinch of cayenne pepper
  • 1 can Trader Joe’s salmon, drained
  • Sea salt and pepper, to taste
  • 1/4 cup rice cheese, grated


  • Preheat oven to 350 degrees.
  • Cut off top of each pepper, scoop out insides and discard.
  • Combine all ingredients (except rice cheese) into a mixing bowl; mix well.
  • Stuff mixture into hollowed peppers.  Sprinkle with rice cheese.
  • Bake for 25-30 minutes or until bubbly and golden brown.
  • Enjoy!

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  1. Sounds like another unique recipe. How is the rice cheese? I will admit that I haven’t tried that many non-dairy cheeses so I don’t have problems with animal milk cheeses, but am just curious. Is there a reason why you exclude dairy? Just very curious.

    1. Thanks Kelly…I have been lactose intolerant since I was a very young girl (5 years old) and have not been able to toleratate dairy since then…the only type of dairy that I can digest is Greek yogurt as many people who are lactose intolerant can digest Greek yogurt without a problem because of the way it’s strained…therefore I use hemp, rice, nut and soy products to substitute in for dairy! Hope this helps; let me know if you have any questions and have a great day!

    1. Aww; thanks Alli…I miss you darling and hope you are well…Have a fabulous day and let me know how you like the stuffed peppers…they’re quite fabulous!