6 medium green, yellow or red peppers
1-1/4 lb. salmon or 1 can salmon
3/4 c. chicken broth
1 medium leek or 1/2 c. chopped green onions
1-3 medium jalapeno peppers, minced
2 tbsp. cilantro or parsley
1 tsp. Worcestershire sauce
1/2 tsp. tarragon
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
2 c. hot cooked rice
1/2 c. tartar sauce
1/2 c. sour cream
2 tbsp. shredded Parmesan cheese

Cut the tops off of the peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Set aside. Broil salmon 4-6 inches from heat for 4-5 minutes. Discard bones and skin. Flake with fork on each side. In large skillet, combine broth, leek, jalapenos, cilantro, worcestershire sauce and spices. Bring to boil. Simmer for 10 minutes. Stir in rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased, shallow baking dish. Sprinkle with cheese. Cover and bake at 350°F for 25-30 minutes or until peppers are tender and filling is hot.

Yield 6 servings.