STUFFED SALMON WITH SHRIMP AND SPINACH RECIPES

Steps:

• Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes. 
• Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture. 
• In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.

Steps:

• Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
• In a large bowl, combine all remaining ingredients except marinara sauce.
• Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
• Pour one cup of water in the Instant Pot and insert the steam rack.
• Place peppers onto rack and divide marinara sauce in the top center of each pepper.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
• When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
• (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
• Carefully remove the peppers, garnish with additional chopped parsley and serve warm.