Baked Stuffed Bell Peppers

Ingredients

• 1 roll
• 4 medium red bell pepper halves
• 2 cans tuna (in own juice)
• 1 medium onion
• 2 tbsp oil
• 1 small garlic clove
• 1 egg yolk
• Salt
• Pepper
• 1 pinch paprika powder (medium hot)
• Lemon juice
• 2 tbsp breadcrumbs
• 3 tbsp chopped parsley
• fat (for the pan)

Instructions

1. 1.

   Soak the roll in cold water. Wash the bell peppers, cut them lengthwise into halves leaving a small piece of stem attached, and carefully remove the seeds and membranes. Drain the tuna, place it in a bowl and break it up with a fork. Squeeze out the roll, crumble it, and add it to the bowl. Preheat the oven to 180°C (356°F). Peel and finely chop the onion, sauté it in 1 tbsp oil. Peel the garlic and squeeze it into the pan. Briefly sauté together and then add the remaining oil with the tuna into the bowl. Add the egg yolk and 1 tbsp chopped parsley, mixing everything thoroughly. Season with salt, pepper, paprika, and lemon juice.

2. 2.

   Grease a baking dish. Spread the filling into the bell pepper halves, placing them side by side in the pan. Mix breadcrumbs with the remaining parsley and sprinkle over the peppers. Bake for 30-35 minutes.