Stuffed Spanish Peppers with Tuna and Tomatoes
This recipe for Stuffed Spanish Peppers with Tuna and Tomatoes is loaded with flavors, easy to make and done in 30 minutes. Gluten free + Low carb.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small green bell pepper
- 1 small yellow bell pepper
- 1 small red bell pepper
- 2 organic eggs
- 1 15 oz can diced tomatoes
- 2 tins Spanish tuna
- 1 tbsp parsley flakes
- 1 tsp smoked paprika
- 4 oz shredded Manchego cheese
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Instructions
- 1
Grab 3 small bell peppers (I used a combination of red, yellow and green), cut them in half lengthwise and remove the seeds and any of the white piths, add them to a baking tray lined with foil paper cut side up and season them with sea salt and freshly cracked black pepper
- 2
Add one 15 oz can of diced tomatoes 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, add 2 tins of tuna into the sieve and again mix around to get rid of oil, add the tuna into the bowl with the tomatoes, beat 2 organic eggs in a seperate bowl and then add over the tuna and tomatoes, season with 1 tbsp of parsley flakes, 1 tsp sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper, mix together until well combined
- 3
Evenly divide the mixture into the 6 bell peppers, top off each one with a generous helping of freshly shredded Manchego cheese and a sprinkle of sweet smoked paprika
- 4
Add into a preheated oven bake+broil option 250 C -480 F for 20 minutes, once cooked remove from the oven and serve sprinkled with freshly chopped parsley, enjoy!