Halloween Moroccan Salmon Stuffed Capsicums

  • Cooks in
  • Medium Medium
  • Serves Serves


Step 1

Preheat the oven to 180°C. To prepare the capsicums, use a small sharp knife to remove the tops of the capsicums, set aside for later, and remove the seeds. Cut out the faces on the flat side so they look like ‘Halloween pumpkins’ and set aside.

Step 2

Heat half of the olive oil in a pan and cook the salmon for 3 mins, then flip and cook for a further 3 mins. The salmon doesn’t need to cooked through, as it will continue to cook in the oven. Remove from the pan and set aside.

Step 3

In the same pan, heat the remaining olive oil, add red onion and garlic, fry off for 2 mins or until soft. Mix through the paprika, cumin, chili powder, salt and pepper and allow to fry for 1 min until fragrant. Add brown rice, corn, peas and semi dried tomatoes. Allow to cook for a further 5 mins before stirring through the Danish Feta and Coriander. Remove from heat.

Step 4

Use two forks to pull apart the salmon fillets into large flakes. Carefully stir through the rice mixture. Stand the capsicums in a large baking dish with 2inch sides, to prevent them falling over. Divide rice mixture between the 4 capsicums using a spoon. Place tops of the capsicums back on top and pour the passata around the base of the capsicums. Cook in the oven for 30 mins. Serve and enjoy!

Recipe courtesy of Shelley Good Eats


260g Tassal Fresh Tassie Salmon portions, skin-off
4 yellow/orange capsicums
1 Tbsp olive oil
1 clove garlic, crushed
1 small red onion
2 tsp paprika
1 tsp cumin
¼ tsp chilli powder
Salt and pepper
1 cup brown rice, cooked
½ cup frozen corn
½ cup frozen peas
100g semi dried tomatoes
100g Danish Feta
½ cup coriander, roughly chopped
400mL Tomato Passata