Ingredients for Baked Capsicum Bell Peppers
- 2 large bell peppers
- 1 (125g) can tuna, drained
- 1/2 cup breadcrumbs, plus more if needed
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, grated
- 1 tablespoon olive oil, plus more for greasing and drizzling
- Salt and freshly ground black pepper, to taste
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How to Make Baked Capsicum Bell Peppers
- Preheat oven to 180°C (350°F/Gas Mark 4).
- In a medium bowl, gently combine 1 (125g) can tuna (drained), 1/2 cup pitted Kalamata olives (halved), 1 clove garlic (grated), 2 tablespoons chopped fresh parsley, and 1/2 cup breadcrumbs. Mix until well combined.
- Season generously with salt and freshly ground black pepper to taste. Add more breadcrumbs if the mixture is too wet.
- Carefully cut the bell peppers in half lengthwise. Remove the seeds and membranes, leaving the stems intact.
- Spoon 3-4 tablespoons of the tuna mixture into each pepper half.
- Place the stuffed peppers in a lightly oiled baking dish.
- Drizzle the peppers with 1 tablespoon of olive oil.
- Bake on the top shelf of the oven for 45-50 minutes, or until the peppers are tender and slightly charred.
- Remove from oven and let rest for 5 minutes.
- Transfer the peppers to a serving dish, spooning any accumulated juices from the baking dish over the top.
- Drizzle with a little extra olive oil, if desired. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
21g
Carbs
8g
