Mediterranean Stuffed Peppers
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  • Prep time 10 '
  • Total time 40 '


  • 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


  • 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.


Nutritional Information

Typical values Per recipe
Energy 5109.0 kj
Energy 1220.0 kcal
Fat 44.8 g
Carb 131.2 g
Protein 57.2 g
Saturated fat 23.6 g
Salt 11.0 g
Dietary fibre 22.4 g
Sugars 38.4 g