Dice one tomato.
Shred some onion.
Use canned salmon which is already cooked.
Remove skin and bones from salmon and dice.
Remove the crown, seeds, and ribs. I use small peppers for portion control.
Blend the tomato, salmon, onion, minced green onion, mustard, and any other seasoning and spices desired.
Stuff the peppers taking care not to split them. Sprinkle with olive oil and roast in oven. The stuffing generates enough liquid to cook the peppers.
Roast or bake until all liquid evaporates. Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C