I went to the store one day to pick up some celery and cucumber to serve my guacamole salmon spread on, and I saw a bag of adorable mini sweet peppers that I couldn't pass up. I loved the salmon spread on the raw peppers, but I decided to try baking them, "popper" style, as most members of my family find peppers more palatable when they've been cooked. They are great both ways (as well as on hot or mild peppers)! Cooked though, the salmon mixture reminds me of a delicious and comforting tuna casserole my Grandma used to make, and who doesn't like to be reminded of Grandma?!