Salmon Stuffed Peppers

Directions

• Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
• Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside.
• In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated.
• Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese.
• Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.