Philadelphia-Mediterranean stuffed peppers
Instructions
1
Step
Place the couscous in a bowl, pour over the boiling stock, then cover with clingfilm and leave to stand for 5 mins.
2
Step
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.
3
Step
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.
4
Step
Divide the Philadelphia between the pepper halves, spread a little to cover, and serve with a green salad.
Ingredients
for
4
- 125 g couscous
- 200 ml boiling hot chicken stock
- 2 tbsp chopped parsley, plus extra to serve
- 0.5 a lemon, juiced
- 80 g cherry tomatoes, quartered
- 20 g pitted black or green olives, sliced
- 85 g hot-smoked salmon, flaked into small chunks
- 4 red peppers, halved and deseeded
- 160 g Philadelphia Original Mediterranean Herbs