Stuffed Peppers with Salmon

In the meantime, peel and finely dice the onion and sauté in hot butter. Cut one lid of each bell pepper into small pieces, remove seeds from pods, rinse. Rinse salmon, dry and dice 1-2 cm.

Preheat oven to 200 degrees. Mix long grain rice with salmon, herbs and onion. Season with salt and pepper. Fill rice mixture into peppers and place each bell pepper lid on top. Place peppers in a gratin dish, pour clear soup. Cook the peppers at 200 degrees for 35-40 minutes.

Stir the clear soup with sour cream or crème fraîche, season with salt and freshly ground pepper and serve with the stuffed peppers.

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