Easy Tuna Stuffed Peppers
Make for a healthy light lunch, a snack and an excellent starter for your main meal.
That can of John West Tuna Chunks in your store cupboard is one of the most versatile ingredients in your entire kitchen. You can use it to make everything from fishcakes to pasta, and in this simple and tasty recipe you can even use it to stuff peppers. There’s plenty of flavours and textures going on in this tuna stuffed peppers dish and they all combine to great effect, so what are you waiting for? And not only do these peppers make for a healthy light lunch or snack with a difference, they’re also an excellent starter for your main meal.
To make our delicious tuna stuffed peppers, start by peeling the garlic clove and chopping it finely. Then drain the tuna and mix with the chopped garlic, before seasoning with the chilli powder and salt.
Cut the pickled peppers lengthways and gently spread open. Insert a few leaves of rocket and then add a generous helping of your tuna mix and a large spoonful of goats’ cheese. Fold both sides of the pepper over and press gently with your fingers until you have a nice and plump stuffed pepper. Fix together with a simple wooden skewer.
Serve by arranging in a shallow dish drizzled with olive oil.
- 1 can of John West Tuna Chunks in Sunflower Oil
- 1/2 clove of garlic
- 1 tsp chilli powder
- 1 jar of pickled grilled peppers
- 50g of rocket leaves
- 150g mild goats’ cheese
- Olive oil
- Pinch of salt