NZ Woman's Weekly

Tuna stuffed capsicums

  • Meal Type

  • Servings

  • Courses


Ready in 35 minutes, serves 3 to 4.

  • 3 capsicums, halved and seeds removed
  • 1/4 cup olive oil
  • 250g cottage cheese
  • 6 cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • Finely grated rind of 1 lemon
  • 1 garlic clove, minced
  • 185g can tuna, drained
  • Salt and pepper to season
  • 1/4 cup chopped parsley

1. Preheat the oven to 180ºC.

2. Toss the capsicum in half the oil, then place on a baking tray.

3. Combine the next six ingredients gently and season.

4. Add most of the parsley, leaving a little for garnish, before serving.

5. Fill the capsicums with the mix, drizzle with the remaining oil and bake for 20 to 25 minutes.

6. Garnish with remaining parsley.

Cook’s tip::
When fresh basil is more readily available, add this to the chopped parsley.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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