Moroccan Stuffed Salmon Peppers

  • 30 minCooks in 30 min
  • Easy Easy
  • Serves 4Serves 4


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