Mexican Stuffed Capsicum

AuthorAnnabelle
RatingDifficultyBeginner

These spicy tuna and quinoa stuffed capsicum with jalapeño are not only quick, but they’re also really healthy and delicious!

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Mexican Stuffed Capsicum
Yields2 Servings
Prep Time5 minsCook Time7 minsTotal Time12 mins
 4 capsicums
 5 oz tuna in olive oil
 3 cups cooked quinoa
 ½ red onion, finely diced
 1 cup cherry tomatoes, chopped
  cup coriander, chopped
 1 tsp chipotle chilli powder
 ½ cup cheese
 salt and pepper to taste
 pickled jalapeños for topping
 1 tbsp Pure Hydrolyzed Collagenoptional
 1 tsp Prebiotic Acacia Fibreoptional
What are we cooking today?
1

Tuna, cheese and jalepeño in a healthy and delicious vessel and ready in a matter of minutes. This dish is a great starter or meal on it's own.

Getting started
2

Heat oven to 175C.

3

Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.

4

Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.

5

Mix together all remaining ingredients (except the cheese and jalepeño).

Add the Collagen and/or Fibre (optional) to the mixture .

6

Stuff the mixture into the bell peppers and place on a foil lined baking sheet.

7

Put in the oven for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).

8

Top with cheese, if desired, and return to the oven for an additional 2-3 minutes or until the cheese has melted and the edges of the pepper begin to darken and blister.

9

Add the jalepeño and serve.

Annabelle's tip
10

I sometimes replace the tuna with cooked mince pork or shredded chicken. Stuffed Capsicum's are a versatile dish for any time of the day.

Ingredients

 4 capsicums
 5 oz tuna in olive oil
 3 cups cooked quinoa
 ½ red onion, finely diced
 1 cup cherry tomatoes, chopped
  cup coriander, chopped
 1 tsp chipotle chilli powder
 ½ cup cheese
 salt and pepper to taste
 pickled jalapeños for topping
 1 tbsp Pure Hydrolyzed Collagenoptional
 1 tsp Prebiotic Acacia Fibreoptional

Directions

What are we cooking today?
1

Tuna, cheese and jalepeño in a healthy and delicious vessel and ready in a matter of minutes. This dish is a great starter or meal on it's own.

Getting started
2

Heat oven to 175C.

3

Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.

4

Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.

5

Mix together all remaining ingredients (except the cheese and jalepeño).

Add the Collagen and/or Fibre (optional) to the mixture .

6

Stuff the mixture into the bell peppers and place on a foil lined baking sheet.

7

Put in the oven for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).

8

Top with cheese, if desired, and return to the oven for an additional 2-3 minutes or until the cheese has melted and the edges of the pepper begin to darken and blister.

9

Add the jalepeño and serve.

Annabelle's tip
10

I sometimes replace the tuna with cooked mince pork or shredded chicken. Stuffed Capsicum's are a versatile dish for any time of the day.

Mexican Stuffed Capsicum
Mexican Stuffed Capsicum
Yields2 Servings
Prep Time5 minsCook Time7 minsTotal Time12 mins

Ingredients

 4 capsicums
 5 oz tuna in olive oil
 3 cups cooked quinoa
 ½ red onion, finely diced
 1 cup cherry tomatoes, chopped
  cup coriander, chopped
 1 tsp chipotle chilli powder
 ½ cup cheese
 salt and pepper to taste
 pickled jalapeños for topping
 1 tbsp Pure Hydrolyzed Collagenoptional
 1 tsp Prebiotic Acacia Fibreoptional

Directions

What are we cooking today?
1

Tuna, cheese and jalepeño in a healthy and delicious vessel and ready in a matter of minutes. This dish is a great starter or meal on it's own.

Getting started
2

Heat oven to 175C.

3

Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.

4

Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.

5

Mix together all remaining ingredients (except the cheese and jalepeño).

Add the Collagen and/or Fibre (optional) to the mixture .

6

Stuff the mixture into the bell peppers and place on a foil lined baking sheet.

7

Put in the oven for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).

8

Top with cheese, if desired, and return to the oven for an additional 2-3 minutes or until the cheese has melted and the edges of the pepper begin to darken and blister.

9

Add the jalepeño and serve.

Annabelle's tip
10

I sometimes replace the tuna with cooked mince pork or shredded chicken. Stuffed Capsicum's are a versatile dish for any time of the day.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 488
% Daily Value *
Total Fat 17.9g28%
Saturated Fat 6.8g34%
Cholesterol 55mg19%
Sodium 857mg36%
Potassium 712mg21%
Total Carbohydrate 48.4g17%
Dietary Fiber 10.2g41%
Sugars 9.4g
Protein 36.7g74%

Calcium 21%
Iron 21%
Vitamin D 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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