RECIPE
12 INGREDIENTS10 STEPS30MIN

Stuffed Spanish Peppers with Tuna and Tomatoes

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Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
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These Stuffed Spanish Peppers with Tuna and Tomatoes are the next-level in stuffed peppers. The perfect dish for a busy weeknight, plus they’re naturally gluten free and low carb! Use peppers that are all similar in size so they cook evenly.

30MIN

Total Cooking Time

12

Ingredients
Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1
15 oz
Canned Diced Tomatoes
200 g
2
Organic Eggs, beaten
1 Tbsp
1 tsp
Spanish Smoked Sweet Paprika
4 oz
Manchego Cheese, shredded
2 pinches
2 pinches
Freshly Ground Black Pepper
1 handful
Fresh Parsley, chopped
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Directions

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Step 1
Preheat your oven to 480 degrees F (250 degrees C).
Step 2
Cut the Green Bell Pepper (1), Yellow Bell Pepper (1) and Red Bell Pepper (1) in half lengthwise and remove the seeds and any of the white piths.
Step 3
Add them to a baking tray lined with foil paper cut side up and season them with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
Step 4
Add one Canned Diced Tomatoes (15 ounce) 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.
Step 5
Add Canned Tuna (200 gram) into the sieve over a bowl and again mix around to get rid of oil, then add the tuna into the bowl with the tomatoes.
Step 6
Pour the Organic Egg (2) over the tuna and tomatoes, season with Dried Parsley (1 tablespoon), Spanish Smoked Sweet Paprika (1/2 teaspoon), Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix together until well combined.
Step 7
Evenly divide the mixture among the 6 bell peppers.
Step 8
Top off each one with a generous helping of Manchego Cheese (4 ounce) and a sprinkle of Spanish Smoked Sweet Paprika (1/2 teaspoon).
Step 9
Bake in the preheated for 20 minutes.
Step 10
Once cooked remove from the oven and serve sprinkled with Fresh Parsley (1 handful), enjoy!

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