Stuffed Bell Peppers with Tuna, Bread and Mozzarella
Paprika peppers stuffed with tuna, bread and mozzarella is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large bell peppers (red and yellow)
- oil (for greasing the dish)
- 250 g Cherry Tomatoes
- 1 bunch spring onions
- 75 g olives with almonds
- 1 ball mozzarella (125 g)
- 100 g ciabatta (0.5 ciabattas)
- 1 can tuna fillet (in oil)
- 1 tbsp capers
- Salt
- Pepper (freshly ground)
Instructions
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1.
Wash the peppers, halve them, remove seeds and place in a greased baking dish. Wash and halve the tomatoes. Trim, wash and slice the spring onions into rings. Drain olives and mozzarella and roughly chop. Preheat oven to 200°C with top and bottom heat. Cut ciabatta into 1 cm cubes.
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2.
Drain tuna, catch the oil and roughly flake the fish. Mix with spring onions, capers, olives and cheese; season with salt and pepper. Lightly toast bread cubes in a pan with tuna oil (do not overcook as they will finish roasting in the oven) and fold into the tuna mixture. Fill pepper halves with the mixture and bake in preheated oven for 20-30 minutes. Remove and serve immediately.
