These spicy tuna and quinoa stuffed capsicum with jalapeño are not only quick, but they’re also really healthy and delicious!
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.
Heat oven to 175C.
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.
Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.
Mix together all remaining ingredients (except the cheese and jalepeño).
Add the Collagen and/or Fibre (optional) to the mixture .
Stuff the mixture into the bell peppers and place on a foil lined baking sheet.
Put in the oven for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).
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.
Add the jalepeño and serve.
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.