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Tuna stuffed capsicums

Tasty, easy and quick, these stuffed capsicums make a great snack or serve with a green salad for a fast week night dinner.
  • 2 capsicums, any colour
  • 1 can tuna in spring water (130 grams), drained
  • 50 grams edam cheese, grated
  • 1 tablespoon tomato puree
  • 1 spring onion, finely chopped
  • 1 large tomato, chopped
  1. 1. Turn on the grill in your oven to 200C.
  2. 2. Cut capsicums in half and scrape out the seeds.
  3. 3. Place capsicums cut side down on a lined oven tray and put in the oven for 3 minutes.
  4. 4. Turn capsicums over and cook for another 3 minutes.
  5. 5. While capsicums are grilling, mix tuna and tomato puree together in a bowl.
  6. 6. Add 1/2 the cheese, spring onion and tomato, mix to combine.
  7. 7. Spoon the tuna mix into the capsicums and sprinkle remaining cheese on top.
  8. 9. Bake under the grill for 4 minutes, or until cheese is melted and crisp.
You could replace the tuna for other tinned fish or add leftover chicken or mince for a differnt flavour.