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–+ servings

Toaster Oven Honey Garlic Salmon-Stuffed Peppers with Herbed Rice

Vibrant bell peppers are filled with fluffy herbed rice and flaky honey-garlic salmon, then roasted in the toaster oven until golden and tender. A complete, impressive meal that comes together in under 35 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large bell peppers (any color) tops cut off and seeds removed
  • 2 fillets skinless salmon about 6 oz each, cut into 1-inch chunks
  • 1.5 cups cooked long-grain white or brown rice cooled
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce or tamari use tamari for gluten-free
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 1 teaspoon lemon zest
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Optional Garnish
  • 1 teaspoon sesame seeds
  • 1 tablespoon sliced green onions
  • 1 lemon cut into wedges for serving

Method
 

Prepare the Peppers and Glaze
  1. Preheat your toaster oven to 400°F (200°C) on the bake setting. If your toaster oven has a convection setting, use it for extra browning.
  2. Slice the tops off the bell peppers and remove all seeds and membranes. Stand them upright in a small toaster oven-safe baking dish or on a lipped baking pan so they fit snugly without tipping.
  3. In a small bowl, whisk together the honey, minced garlic, soy sauce (or tamari), olive oil, sesame oil, and grated ginger until well combined. Set aside.
Make the Filling
  1. In a medium mixing bowl, combine the cooked rice, chopped parsley, chives, lemon zest, salt, and black pepper. Drizzle in half of the honey-garlic glaze and stir until the rice is evenly coated.
  2. Add the salmon chunks to the remaining half of the honey-garlic glaze and toss gently to coat all pieces. Let the salmon marinate for 5 minutes while you fill the peppers.
  3. Spoon the herbed rice mixture into the bottom two-thirds of each bell pepper, pressing down lightly to compact it. Nestle 3 to 4 glazed salmon chunks on top of the rice in each pepper, letting them sit above the rim slightly.
Roast in the Toaster Oven
  1. Drizzle any remaining glaze from the salmon bowl over the tops of the stuffed peppers.
  2. Place the baking dish on the center rack of your preheated toaster oven. Roast for 18 to 22 minutes, until the salmon is cooked through and lightly caramelized on top and the peppers are tender with slightly charred edges.
  3. If the tops of the salmon pieces begin to brown too quickly before the peppers are tender, loosely tent the dish with a small piece of foil for the last 5 minutes.
  4. Remove from the toaster oven and let rest for 3 minutes. Garnish with sesame seeds, sliced green onions, and a squeeze of fresh lemon juice before serving.

Notes

Rice Tip: Leftover rice works perfectly here and actually holds its shape better than freshly cooked. Fluff and cool it before mixing. Pepper Choice: Red, orange, and yellow peppers are sweeter and pair beautifully with the honey glaze. Green peppers work too if you prefer a more savory bite. Salmon Swap: Canned salmon (well-drained) can be used in a pinch — reduce roasting time to 15 minutes since it only needs to heat through. Make-Ahead: Assemble the stuffed peppers up to 8 hours in advance, cover with plastic wrap, and refrigerate. Add 3 to 5 minutes to the roasting time if cooking straight from cold. Gluten-Free: Use tamari instead of regular soy sauce to keep this recipe fully gluten-free.

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