Recipes from Andalucia
By Tracey Roberts
Stuffed Roasted Peppers with Tuna
You can adapt this recipe to your own taste and be adventurous and add your own favourite spices or herbs, a colourful seasonal Spanish dish, enjoy!
Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins
Serves: 6 Difficulty: Easy Suitable for: Meat and Fish eaters
1 small yellow bell pepper
- 1 small green bell pepper
- 1 small red bell pepper
- 2 eggs
- 1x 15 oz can chopped tomatoes
- 2 x small tins tuna
- 1 tbsp parsley
- 1 tsp smoked paprika
- 4 oz shredded mozzarella cheese
- pinch sea salt
- black pepper
- handful freshly chopped parsley as garnish
Using 3 small bell peppers (a combination of red, yellow and green gives a fabulous visual), cut them in half lengthwise and remove the seeds and any of the white piths, add them to a baking tray lined with foil paper cut side up and season them with sea salt and freshly cracked black pepper.
Add one 15 oz can of diced tomatoes into a sieve with a bowl underneath, stir the tomatoes around in the sieve to remove the excess liquid and then add the tomatoes into a large bowl, add 2 tins of tuna into the sieve and again stir to remove excess oil, add the tuna into the bowl with the tomatoes, in a separate bowl, beat 2 eggs, then add the beaten eggs over the tuna and tomatoes, season with 1 tbsp of parsley flakes, 1 tsp sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper, mix together until all ingredients well combined.
Evenly divide the mixture into the 6 bell peppers, top off each one with a generous helping of fresh mozzarella cheese and a sprinkle of sweet smoked paprika.
Add into a preheated oven bake on 2500
C (480 0
F) for about 20 minutes, once cooked remove from the oven and serve sprinkled with freshly chopped parsley and a drizzle of garlic olive oil.