Salmon Stuffed Peppers

by Kelsey
Salmon Stuffed Peppers


Serving size depends on if you want to cook for yourself or a group. The following is for an individual, so increase as you see fit.

1 cup couscous
1 cup water
1 medium carrot, chopped
2 leaves of kale, chopped
1 bell pepper, topped and gutted
1/2 sweet potato, sliced
1/2 cup onion, chopped
4 oz wild caught salmon (ounces can vary depending on how much salmon you want)


Preheat oven to 375 degrees Fahrenheit

Prepare veggies and place them on a cooking sheet with olive oil. Place in oven. Leave bell pepper out.

Lay salmon in baking dish and drizzle with olive oil. Add coriander, smoked paprika, rosemary, pepper, or any seasoning of choice. (Coriander seed is extra delectable!) When it is finished, make sure to cut up the salmon into bite size pieces.

Put salmon in oven for 15-20 min.

Bring water to a boil and add couscous. Turn off stove top and leave couscous covered until fluffy (about 5-10 min).

Warm the bell pepper in oven for about 3-5 min. Take out and add couscous and salmon to inside of pepper. Place roasted veggies on the side. Happy Eatings!

Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.

— Nancy, Bradwell on Sea

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