Red peppers stuffed with tuna and cheese recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 235 calories / serving
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183171 HERO

Pre-heat the grill to hot.

Grill the peppers, turning frequently, until the skin is blistered and turning black. Remove from the grill and transfer to a plastic bag. Tie well and leave to one side for 15 minutes.

Meanwhile, beat together the cream cheese and the fromage frais until smooth. Once the peppers are cool, remove from the bag and peel away the skins. Spread the cream cheese and fromage frais mixture onto the base of the peppers, filling them half full with the mixture.

Spoon the flaked tuna carefully on top, then garnish with slices of red onion and parsley leaves on top of the tun.

Prick with wooden skewers to hold in place. Garnish with sprigs of parsley leaves before serving.

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  • Ingredients

  • 4 Tesco Finest Sweet pointed peppers, tops removed
  • 225g canned tuna, drained and flaked
  • 100g Light Choices fromage frais
  • 100g low-fat cream cheese
  • ½ red onion, finely sliced
  • salt
  • pepper
  • small handful of parsley leaves
  • sprigs of parsley leaves, to garnish
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  • Calories
    235
    12%
  • Sugar
    12g
    13%
  • Fat
    13g
    19%
  • Saturates
    8g
    40%
  • Salt
    1.9g
    32%
of an adult's Reference Intake daily amount.
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