Avocado-Smoked Salmon Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with creamy avocado and flaky smoked salmon, finished with a bright lemon-dill dressing for a refreshing, skin-supportive meal. This american-inspired sheet pan ready in about 30 minutes pairs medium, diced avocado, flaked smoked salmon, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (9 ratings) Prep: 10 min Cook: 20 min Serves 2 American cuisine 285 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Place 2 large halved bell peppers (seeds removed) cut-side up on a baking sheet lined with parchment paper.
  2. Step 2: In a small bowl, combine 1 medium diced avocado, 4 oz flaked smoked salmon, 1 tbsp lemon juice, 1 tsp fresh dill, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, mixing gently until combined.
  3. Step 3: Spoon the avocado-salmon mixture evenly into the bell pepper halves, pressing down lightly to pack.
  4. Step 4: Bake at 375°F for 15-18 minutes until peppers are tender and filling is heated through.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Avocado-Smoked Salmon Stuffed Bell Peppers take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Smoked Salmon Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced avocado from drying out.

Can I substitute ingredients in Avocado-Smoked Salmon Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Smoked Salmon Stuffed Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado-Smoked Salmon Stuffed Bell Peppers?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes