Salmon-Stuffed Peppers

• 1 can salmon
• 1 c. Cheddar cheese
• 1/4 c. Parmesan cheese
• 4 medium green bell peppers
• 2 tbsp. vegetable oil
• 1 garlic clove
• 1 c. onion
• 1 can whole tomatoes

1. Preheat oven to 350 degrees F. Drain salmon and combine in a large bowl with shredded Cheddar cheese and grated Parmesan cheese.
2. Cut 1/4 inch from tops of 4 medium green bell peppers; remove seeds and ribbing.
3. Remove the peppers stems, mince the end pieces and combine in a skillet over medium heat with vegetable oil, minced garlic clove and finely chopped onion.
4. Add can whole tomatoes (chopped and with their juice), 1 tsp.
5. dried oregano and 1/4 tsp.
6. black pepper, and simmer 2 minutes.
7. Add to salmon mixture and stir.
8. Spoon filling into peppers and place in 11/2-quart shallow casserole.
9. Pour 1/2 cup water into dish around peppers; cover tightly with foil and bake 45 minutes, or until peppers are tender.

salmon, cheddar cheese, parmesan cheese, green bell peppers, vegetable oil, garlic, onion, tomatoes

Taken from www.delish.com/recipefinder/salmon-stuffed-peppers (may not work)