If you are cooking for two, like me, you are probably wondering what to do with all of those leftover Mexican Salmon Cakes. Well I have the perfect solution for you...Mexican Salmon Cake stuffed Peppers. That's what we had for dinner last night and they were delicious. Top these with a healthy combo of greek yogurt and salsa and you have an easy and delicious busy week night meal.
2 large bell peppers (I used yellow)
2-3 leftover Mexican Salmon Cakes, broken up into pieces
1/3 cup of Mexican Blend shredded cheese
1/2 cup of salsa
1/4 cup of plain greek yogurt or low-fat sour cream
Preheat the oven to 400.
Slice the tops off of the bell peppers. Set aside. Remove the seeds and ribs.
Combine crumbled cakes and cheese. Divide the mixture evenly between the peppers, stuffing them to the top. Place the peppers in a dish, so they are standing straight up and put the tops back on the peppers. Bake in oven for 30 minutes.
While the peppers are baking, combine the salsa and sour cream.
Top each pepper with some of the salsa mixture. Serve immediately.