Okay, I’ll admit, it isn’t much to look at…for starters, the peppers Nil bought were H.U.G.E. So it didn’t help that I ran out of stuffing halfway. Upon baking, I realized that they really didn’t look all that pleasant or appetizing – something that needs to be worked on. Or maybe it’s just meant to look that bad.
Taste-wise, it was actually pretty yummy, especially the red peppers. The tuna, mushroom and onion added a slight balance to the sweet peppery feel. I’m pretty tempted to churn out the same again but with tomatoes just to see what the taste is like. Anyway, you can use meat, rice and just about anything for a stuffing. I choose tuna, onion and mushroom because I didn’t want to have to precook them and well, it’s time to clear out the pantry. 🙂
All in all, a pretty quick dish with little preparation time and healthy too (if you get low-fat cheese instead…)!
Roast stuffed pepper with cheese
Six medium-sized peppers/capsicum
1 can of flaked tuna in brine
7 dried chinese mushrooms (shitake mushrooms)
Pizza cheese mix
Salt & pepper
- Soften the dried chinese mushrooms in hot water and drain/squeeze out the water before finely dicing them. If you like, you can substitute with fresh shitake mushrooms.
- Finely dice the onion and add into the mushrooms before tossing in the tuna (drain the brine first).
- Add some salt & pepper to taste.
- Prepare the capsicum by slicing off the tops and deseeding them. The tops can be chopped finely and added to the tuna mix.
- Add about two heaped tablespoons of pizza cheese mix to the tuna mix and stir well before stuffing each pepper.
- Sprinkle some pizza cheese and parmesan on the top and bake at 200 C until the cheese is golden brown.
- Serve fresh from the oven as is or as a side dish.