Stuffed Peppers with Tuna and Mozzarella
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 large Bell pepper (red and yellow)
- Fat (for greasing)
- 250 grams Cherry tomatoes
- 1 bunch scallions
- 75 grams Olive with almonds
- 1 scoop Mozzarella (125 grams)
- ½ Ciabatta (about 100 grams)
- 1 can Tuna steak (in oil)
- 1 Tbsp Caper
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the bell peppers, cut in half, remove the seeds and ribs and place in a greased baking dish. Rinse and halve the tomatoes. Trim and rinse the scallions and cut into rings. Drain the olives and the mozzarella and chop coarsely.
Preheat the oven to 200°C (approximately 400ºF).
Cut the ciabatta into 1 cm cubes (approximately 1/4 inch).
2.
Drain the tuna, collecting the oil and break apart the fish.
Mix the tuna with the scallions, capers, olives and cheese and season with salt and pepper.
Toast the bread cubes lightly in a pan with the tuna oil (not too much) and fold into the tuna mixture.
Spoon the filling into the bell pepper halves and bake for 20-30 minutes.
Remove and serve immediately.
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