Moroccan-Style Mackerel Stuffed Bell Peppers

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10 minutes

PREP TIME

45 minutes

TOTAL TIME

8 Stuffed Peppers

SERVINGS

Appetizers

Ingredients

4 large bell peppers, halved lengthwise, seeds removed (red, yellow or orange)
2 tbsp (30 ml) extra virgin olive oil, plus more for brushing
¼ tsp (1 ml) sea salt, plus more to taste
1 cup (250 ml) vegetable stock or water
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried thyme or za’atar
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) dried ginger
2 garlic cloves, finely minced
2 lemons, juice and zest
1 cup (250 ml) Moroccan couscous
⅓ cup (80 ml) dried apricots, thinly sliced
¼ cup slivered almonds, toasted
¼ cup (60 ml) chopped fresh parsley
2 (115 g) Cans Gold Seal Skinless Boneless Wild Mackerel – Lemon & Peppercorn, lightly flaked

Suggested Product

Wild Mackerel

Lemon & Peppercorn

Directions

Preheat oven to 350°F (175°C)
Brush bell pepper halves with olive oil then season with salt and pepper and place on a parchment-lined baking tray. Transfer to oven and cook until peppers are slightly softened and skin begins to wrinkle, about 20 minutes.
While peppers are cooking, in a small pot over medium-high heat, combine olive oil, vegetable broth, paprika, cumin, thyme, cinnamon, ginger, garlic, lemon juice and zest. Bring to a boil and stir in couscous. Cover and let sit for 5 minutes.
Fluff couscous with a fork and add apricots, almonds, parsley and mackerel and mix well. Adjust seasoning to taste.
Spoon couscous-mackerel mixture into bell peppers and place back onto baking tray. Transfer to oven and cook for another 15 minutes.
Serve as a main course, side dish or a great meal prep idea for the week.

TIPS &
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