Stuffed Capsicum with Tuna

Stuffed Capsicum with Tuna

This combination of ingredients work really well together and you will definitely make this again.

CAL P/SERVE
127
kJ P/SERVE
530
FAT P/SERVE
5.7g
CARBS P/SERVE
5.5g
PROTEIN P/SERVE
11.1g
SUGAR P/SERVE
5.4g
SODIUM P/SERVE
142g
FAT
%
3%
ENERGY RDI%
6%

This is a great tasting lunch recipe.  It is easy to prepare, but takes 45 minutes to bake in the oven, as all stuffed capsicums do. This recipe is low fat, low sodium, low sugar, good source of protein and low carb.

Ingredients

  • ½ leek, washed and sliced
  • 1 tbsp. parsley, chopped
  • 1 small tomato, diced
  • ½ stick celery, sliced
  • 1 tbsp. Olive oil
  • 1 can tuna, good quality (185g), drained
  • 1 clove garlic, crushed
  • 1 tsp. lemon juice
  • Sprinkle mixed Italian herbs
  • 1/2 cup ricotta cheese
  • ¼ cup grated tasty cheese
  • 2 red capsicums (bell peppers) halved & deseeded

Method

  1. Preheat oven to 180C (400F).
  2. In a non-stick frypan heat olive oil and sauté the leeks & celery until softened, approx 5 mins. Take off heat and place in a bowl.
  3. Add the crushed garlic, parsley, tomato, sprinkle of herbs, tuna, lemon juice and tasty cheese and mix well. Season with S & P to taste.
  4. On a lined baking tray place the halves of capsicum and fill each one with mixture.  Press the mixture down really well as you want it to be compacted in.
  5. Bake in oven for 45 minutes.
  6. Serve with a side salad.

Nutrition Table

Servings: 4 Serving size:189g
Average Serve Average 100g
Energy 530 kJ 281 kJ
  127 Cal 67 Cal
Protein 11.1 g 5.9 g
Fat, total 5.7 g 3.0 g
- Saturated 1.6 g 0.8 g
Carbohydrate 5.5 g 2.9 g
- Sugars 5.4 g 2.8 g
Sodium 142 mg 75 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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