Moroccan Stuffed Salmon Peppers
- Step 1
Pre-heat oven to 190°C. Cut capsicums in half and remove the seeds and pith.
- Step 2
Heat the oil in a non stick frying pan and add the lime and lemon zest, Moroccan seasoning and almonds.
- Step 3
Cook for 2 mins, stirring constantly. Add the cous cous to the pan along with the corn kernels and heat through.
- Step 4
Stir in the salmon, feta cubes, tomatoes and citrus juice. Spoon mixture into the capsicums, pressing firmly and piling slightly.
- Step 5
Place capsicums onto a lined baking tray and bake in the pre-heated oven for 20 minutes. Serve hot with crisp garden salad and crusty bread.
- 150g Tassal Hot Smoked Salmon
- 4 red or yellow capsicums
- 3 cups cous cous, prepared
- 2 tbsp olive oil
- 1 lime, zested & juiced
- 1 lemon, zested & juiced
- 2 tbsp spice mix
- ¼ cup slivered almonds
- 50g corn kernels
- 50g semi dried tomatoes, sliced
- 100g feta, cubed