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.
- 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
- Preheat oven to 180C (400F).
- 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.
- Add the crushed garlic, parsley, tomato, sprinkle of herbs, tuna, lemon juice and tasty cheese and mix well. Season with S & P to taste.
- 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.
- Bake in oven for 45 minutes.
- Serve with a side salad.
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|
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