Published on: October 12, 2026
Blood Sugar Friendly
Omega-3 Rich
High Fiber
Ingredients
Salmon
2
piece
Chickpea
8
tablespoon
Capsicum, red
2
piece
Onion, red
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Lemon juice
2
teaspoon
Paprika powder
1
teaspoon
Parsley
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Slice the tops off the red bell peppers and remove the seeds and membranes, keeping them upright.
3
Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the finely chopped red onion and garlic for 3 minutes until soft.
4
Cut the salmon into small pieces and add to the pan with the drained chickpeas, paprika powder, salt, and black pepper. Cook for 4-5 minutes until the salmon is just cooked through.
5
Stir in the lemon juice and chopped parsley, then remove the pan from the heat.
6
Spoon the salmon and chickpea filling into the prepared peppers, pressing down gently.
7
Place the stuffed peppers in a baking dish, drizzle with the remaining olive oil, and bake for 20-25 minutes until the peppers are tender.
8
Let rest for a few minutes, garnish with extra parsley, and serve warm.
Nutrition
680 kcal
Calories
41 g
Protein
52 g
Carbohydrates
13 g
Fiber
13 g
Sugar
39 g
Fat
6 g
Saturated fat
2.2 g
Salt
Why this recipe fits you
- Rich in fiber from chickpeas, peppers, onion, garlic, and parsley.
- Balanced with protein-rich salmon, legumes, and olive oil for satisfying nourishment.
- Includes colorful vegetables, herbs, spices, and lemon to increase plant variety and flavor.
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Your Microbiome Match
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FAQ
How many servings does this stuffed pepper recipe make?
It makes 2 servings, with 1 stuffed pepper per serving.
Is this recipe suitable for a blood-sugar-conscious eating pattern?
It provides protein, fibre and vegetables, which can fit a balanced eating pattern. Individual blood glucose responses vary.
Do I need to cook the salmon before stuffing the peppers?
Yes. Cook the salmon pieces with the chickpeas for 4–5 minutes until just cooked through before filling the peppers.
How do I know when the stuffed peppers are ready?
Bake at 200°C (400°F) for 20–25 minutes, until the peppers are tender and the filling is hot.
Can I use canned chickpeas?
Yes. Drain and rinse canned chickpeas before adding them to the filling.
Can I prepare these stuffed peppers ahead of time?
You can prepare the filling and peppers in advance, refrigerate them, then assemble and bake when needed.
How should I store leftovers?
Refrigerate leftovers in a covered container within 2 hours and use them within 2–3 days. Reheat thoroughly before serving.
Can I replace the salmon?
You can use another cooked fish with a similar texture, but cooking times may vary. For a vegetarian version, use extra chickpeas or another suitable protein.
What can I serve with salmon and chickpea stuffed peppers?
They can be served on their own or with a simple leafy salad or steamed non-starchy vegetables.
Reviews
1
9.0/10
Average rating
·
1
Jan Jansen
This recipe caught my eye because it combines salmon and chickpeas in a bell pepper – such a clever idea. The instructions are clear and the ingredient list is simple, so it feels very doable. I appreciate that it uses paprika and lemon for flavor instead of heavy sauces. Might be a nice meal for anyone looking for a lighter dinner.
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