Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppers baked with a savoury tuna filling — Italy.
Equipment: Baking dish; mixing bowl
Measures and names
Ingredients
- 4 peppers, halved and deseeded
- 2 x 145g tin tuna, drained
- 150 g ricotta
- 40 g parmesan
- 1 garlic clove and handful of basil
- 100 g cherry tomatoes, chopped
- 1 tbsp olive oil
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C) and oil a baking dish.
- Mix the drained tuna, ricotta, half the parmesan, garlic, torn basil and chopped tomatoes. Season with black pepper and a little salt.
- Sit the pepper halves in the dish and spoon in the filling.
- Scatter with the remaining parmesan and drizzle with olive oil.
- Bake for 22–25 minutes, until the peppers are tender and the tops golden. Serve with a green salad.
Swaps and tips
A great store-cupboard supper using tinned tuna. Add chilli flakes or olives for extra punch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 10 g | 4 g | 11 g | 263 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
