Stuffed Spanish Peppers with Tuna and Tomatoes
These Stuffed Spanish Peppers with Tuna and Tomatoes are the next level in stuffed peppers. They are the perfect dish for a busy weeknight plus they’re naturally gluten-free! Use peppers that are all similar in size so they cook evenly.
Ingredients
Cooking Instructions
step 1
Preheat your oven to 480 degrees F (250 degrees C).
step 2
Cut the Green Bell Pepper (1), Yellow Bell Pepper (1) and Red Bell Pepper (1) in half lengthwise and remove the seeds and any of the white piths.
step 3
Add them to a baking tray lined with foil paper cut side up and season them with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 4
Add one Canned Diced Tomatoes (2 cups) into a sieve with a bowl underneath and move the tomatoes around to get rid of the excess liquid and then add the tomatoes into a large bowl.
step 5
Add Canned Tuna (3/4 cup) into the sieve over a bowl and again mix around to get rid of oil, then add the tuna into the bowl with the tomatoes.
step 6
Pour the Eggland's Best Organic Eggs (Brown) (2) over the tuna and tomatoes, season with Dried Parsley (1 Tbsp), Spanish Smoked Sweet Paprika (1/2 tsp), Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix together until well combined.
step 7
Evenly divide the mixture among the 6 bell peppers.
step 8
Top off each one with a generous helping of Manchego Cheese (1 cup) and a sprinkle of Spanish Smoked Sweet Paprika (1/2 tsp).
step 9
Bake in the preheated for 20 minutes.
step 10
Once cooked remove from the oven and serve sprinkled with Fresh Parsley (1 handful), enjoy!