Sunday, January 19, 2014

Mediterranean Feta & Salmon Stuffed Peppers

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Feta Salmon Stuffed Peppers

A friend in college made something similar to this for me.  It had dried cherries and tofu.  I wanted to make this with Salmon and it was delicious! 

raisins, couscous, salmon, osem consomme powder

6 Red Peppers
5 oz Canned Salmon
1/2 Cup Raisins
1/2 Tbl Consomme Soup Powder
1 Cup Feta Cheese
2 chopped Green Onions
Handful chopped Parsley

Cut the peppers tops off and save any of the pepper.  Chop then in cubes and save them for the filling.  Bake the peppers at 350 for 10 mins with 1/3 cup water and cover the pan with foil.  {I like to use a glass dish to cook the peppers.}  Leave the peppers in the oven while it is off after cooking.  

water kettle

Prepare the Couscous per directions.  I prefer to use boiling water and poor it onto the bowl of couscous.  Add in 1 Tbl of consomme with the water.   


 Let the water sit until the couscous absorbs the water.

fluffed couscous

Fluff the couscous with a fork and a few drops of olive oil. 

salad mixture salmon, red pepper

Mix all of the ingredients that go into the couscous except the feta.  Add 2 Tbl Water and 1/2 Tbl consomme powder.

president feta

Mix in the couscous and add the feta last. Toss the mixture lightly with the feta.

couscous recipe photo

Scoop the couscous filling into the soften peppers.

stuffed red pepper

Bake at 350 until the topping starts to brown.  

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