Main content

Moroccan Salmon Stuffed Peppers

Try this simple and delicious recipe for Mum this Mother's Day thanks to Tassal.


  • 150g Tassal Hot Smoked Salmon Flakes

  • 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


  • 1.

    Pre-heat oven to 190°C.

  • 2.

    Cut capsicums in half and remove the seeds and pith.

  • 3.

    Heat the oil in a non stick frying pan and add the lime and lemon zest, Moroccan seasoning and almonds.

  • 4.

    Cook for 2 minutes, stirring constantly. Add the cous cous to the pan along with the corn kernels and heat through.

  • 5.

    Stir in the salmon flakes, feta cubes, tomatoes and citrus juice. Spoon mixture into the capsicums, pressing firmly and piling slightly.

  • 6.

    Place capsicums onto a lined baking tray and bake in the pre-heated oven for 20 minutes.

  • 7.

    Serve hot with crisp garden salad and crusty bread.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings