Stuffed Capsicum with Tuna
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.
4
Serves
127
Calories
11.1g
Protein
189g
Serving Size
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
- 1Preheat oven to 180C (400F).
- 2In 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.
- 3Add the crushed garlic, parsley, tomato, sprinkle of herbs, tuna, lemon juice and tasty cheese and mix well. Season with S & P to taste.
- 4On 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.
- 5Bake in oven for 45 minutes.
- 6Serve with a side salad.