SALMON STUFFED BELL PEPPERS

1- 14¾ oz. can Alaskan pink salmon
1 cup cooked white minute rice, OR 1 cups cooked instant mash potatoes
4 bell peppers cut top out, seeded and cleaned.
1 tsp. salt, optional
½ tsp. crushed black pepper
2 tsp. Satan’s Breath® Crab & Shrimp Boil
½ tsp. Satan’s Breath® Cajun Blend
1 baseball size chopped onion
1/3 cup chopped bell pepper
1 T. minced garlic
2 oz. Egg Beater Substitute (or 2 fresh eggs)
1 T. Worcestershire sauce
2 T. Catsup

Par-boil bell peppers 12 minutes and set aside. Pre-cook the rice OR the instant mash potatoes as per instructions on the box and set aside.  In a mixing bowl put in one can of pink salmon and remove bones and break up.  Now add the following to the mixing bowl.  Cooked rice, salt, Cajun Blend, Crab & Shrimp Boil, onion, bell pepper, garlic, egg beaters, Worcestershire sauce and catsup.  Mix all together till even blended and stuff the bell pepper.  Put in a 350°F oven and bake for 45 minutes.

Serves 2  (2ea.)