Tuna‑Stuffed Bell Peppers

Ingredients

• 1 roll
• 4 medium red bell pepper halves
• 1 tin tuna (in own juice)
• 1 onion
• 2 tbsp oil
• 1 small garlic clove
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 1 pinch paprika powder (medium hot)
• 1 tbsp Lemon Juice
• 2 Tomatoes
• 200 g mozzarella
• 4 anchovy fillets
• 60 g black olives (pitted)
• fat (for greasing the dish)

Instructions

1. 1.

   Soak the roll in cold water. Wash the bell peppers, cut them lengthwise in half leaving a small piece of stem, carefully remove seeds and white membranes. Drain the tuna, place it in a bowl and break it up with a fork. Squeeze out the roll, crumble it and add to the bowl. Preheat the oven to 200°C. Peel and finely chop the onion, sauté in 1 tbsp oil. Peel the garlic and press it into the pan. Sauté briefly and pour the remaining oil over the tuna in the bowl.

2. 2.

   Add the egg yolk and mix everything thoroughly. Season with salt, pepper, paprika and lemon juice.

3. 3.

   Wash the tomatoes and slice them. Roughly chop the olives.

4. 4.

   Rinse the anchovy fillets, pat dry and cut them crosswise into halves.

5. 5.

   Grease a baking dish. Spoon the tuna filling into the bell pepper halves, then distribute olives, tomato slices and anchovies on top. Place the stuffed peppers in the dish. Slice mozzarella and lay the slices over the peppers. Bake for 30 minutes at high heat (if the cheese browns too quickly, cover with foil).