Baked stuffed peppers with tuna and capers | Mediterranean flavor
(0)
55 min
Under an hour
Sezamo
Jumătăți dulci de ardei gras copt la cuptor, umplute cu ton suculent, măsline negre, capere aromate și roșii cherry, desăvârșite cu o crustă rumenă și crocantă de parmezan și pesmet.
Ingredients
Preparation method
Preparing the vegetables and filling
Preheat the oven to 190 °C. Wash the bell peppers, cut them lengthwise into halves, and carefully remove the seeds and white inner membranes, keeping the stem intact for support.
Drain the canned tuna chunks well. Cut the cherry tomatoes into quarters, finely chop the black olives, and rinse the capers under cold running water to remove excess salt.
In a large bowl, combine the drained tuna, cherry tomatoes, olives, capers, finely crushed garlic cloves, and finely chopped fresh parsley.
Chef's tip
For an even more intense Mediterranean flavor, you can also add a few fresh basil leaves or a bit of grated lemon zest to the filling.
If you want an even crispier texture, you can turn on the oven's grill function for the last 3 minutes of baking.
15 min
Under an hour
