Brilliant red, yellow or green peppers are rich in vitamin C. Peppers enliven many dishes and here is an easy recipe for lunch or dinner.
- Six smooth, firm and freshly picked peppers.
- Cut the peppers in half.
- Chop 10 cherry tomatoes.
- 1 cup breadcrumbs
- 1 cup grated parmesan cheese.
- Canned tuna.
- Capers: 3 tablespoons to enhance this recipe with a tangy flavour and low in calories. A natural alternative to salt.
- Parsley.
- Optional: grated garlic or chopped onion.
- Olive oil.
- Freshly ground black pepper. Pepper aids digestion.
Stuffing ingredients
12. Cut the peppers in half and remove the core and seeds.
13. Place the peppers on a baking tray and drizzle with olive oil. Allow to bake for 20 minutes. I suggest to par-cook peppers before stuffing them so they cook through.
14. Stuffing: stuff each pepper with the filling mixture and add olive oil.
Final touch!
Drizzle with olive oil, sprinkle with parmesan cheese and breadcrumbs before baking.
Preheat oven and bake for 35 minutes in hot oven. 180 C
