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Philadelphia-Mediterranean stuffed peppers
, plus extra to serve
pitted black or green
, flaked into small chunks
, halved and deseeded
Philadelphia Original Mediterranean Herbs
Place the couscous in a bowl, pour over the boiling stock, then cover with clingfilm and leave to stand for 5 mins.
Use a fork to fluff up the grains, then stir through the chopped parsley, lemon juice, tomatoes, olives and salmon. Season and heat the oven to 200 °C/180 °C fan/gas 6.
Put the halved peppers, cut-side up, onto a baking tray. Roast in the oven for 20 mins, until starting to soften, then fill with the couscous mixture. Bake for a further 10 mins to warm the couscous through.
Divide the Philadelphia between the pepper halves, spread a little to cover, and serve with a green salad.
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