Guacamole Salmon Poppers
I went to the store one day to pick up some celery and cucumber to serve my guacamole salmon spread on, and I saw a bag of adorable mini sweet peppers that I couldn't pass up. I loved the salmon spread on the raw peppers, but I decided to try baking them, "popper" style, as most members of my family find peppers more palatable when they've been cooked. They are great both ways (as well as on hot or mild peppers)! Cooked though, the salmon mixture reminds me of a delicious and comforting tuna casserole my Grandma used to make, and who doesn't like to be reminded of Grandma?!
- 12 whole 12 whole 12 whole Jalapeño, or mini sweet peppers, halved and seeded
- 7.5 oz 7.5 oz 7.5 oz Canned Salmon, drained
- 1 whole 1 whole 1 whole Vine-ripened Tomato, small, seeded and diced
- 0.25 cup 0.25 cup 0.25 cup Onion, diced
- .5 whole .5 whole .5 whole Avocado, mashed
- 1 Tbsp 1 Tbsp 1 Tbsp Lime Juice
- Salt and Pepper, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add salmon, avocado, tomato, onion, lime juice and salt and pepper to a medium mixing bowl and mix lightly with a fork until combined.
- Spoon salmon mixture into pepper halves and place on baking sheet. If your peppers don't sit flat, take a small slice out of the bottom, being careful not to slice all the way through the bottom of the peppers.
- Bake at 375 degrees F for 15-18 minutes, until salmon mixture is golden brown on top and peppers are slightly softened.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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