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Mexican Stuffed Capsicum

AuthorAnnabel
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

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).

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

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).

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
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
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

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).

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 325
% Daily Value *
Total Fat 9g14%
Saturated Fat 3.5g18%
Cholesterol 25mg9%
Sodium 122mg6%
Potassium 360mg11%
Total Carbohydrate 39g13%
Dietary Fiber 6g24%
Sugars 4.5g
Protein 20g40%

Calcium 12%
Iron 16%
Vitamin D 8.5%

* 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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