Baked Capsicum Bell Peppers Recipe

Ingredients for Baked Capsicum Bell Peppers

• Capsicums
• 1 (125g) can tuna (drained)
• Fresh Breadcrumb
• 1/2 cup pitted Kalamata olives (halved)
• Parsley
• Garlic Clove
• Extra Virgin Olive Oil
• Salt & Freshly Ground Black Pepper

How to Make Baked Capsicum Bell Peppers

1. Preheat oven to 180°C (350°F/Gas Mark 4).
2. 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.
3. Season generously with salt and freshly ground black pepper to taste. Add more breadcrumbs if the mixture is too wet.
4. Carefully cut the bell peppers in half lengthwise. Remove the seeds and membranes, leaving the stems intact.
5. Spoon 3-4 tablespoons of the tuna mixture into each pepper half.
6. Place the stuffed peppers in a lightly oiled baking dish.
7. Drizzle the peppers with 1 tablespoon of olive oil.
8. Bake on the top shelf of the oven for 45-50 minutes, or until the peppers are tender and slightly charred.
9. Remove from oven and let rest for 5 minutes.
10. Transfer the peppers to a serving dish, spooning any accumulated juices from the baking dish over the top.
11. Drizzle with a little extra olive oil, if desired. Serve warm or at room temperature.