You can adapt this recipe to your own taste and be adventurous and add your own favourite spices or herbs, a colourful seasonal Spanish dish, enjoy!
Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins
Serves: 6 Difficulty: Easy Suitable for: Meat and Fish eaters
Ingredients
Method
Using 3 small bell peppers (a combination of red, yellow and green gives a fabulous visual), cut them in half lengthwise and remove the seeds and any of the white piths, add them to a baking tray lined with foil paper cut side up and season them with sea salt and freshly cracked black pepper.
Add one 15 oz can of diced tomatoes into a sieve with a bowl underneath, stir the tomatoes around in the sieve to remove the excess liquid and then add the tomatoes into a large bowl, add 2 tins of tuna into the sieve and again stir to remove excess oil, add the tuna into the bowl with the tomatoes, in a separate bowl, beat 2 eggs, then add the beaten eggs over the tuna and tomatoes, season with 1 tbsp of parsley flakes, 1 tsp sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper, mix together until all ingredients well combined.
Evenly divide the mixture into the 6 bell peppers, top off each one with a generous helping of fresh mozzarella cheese and a sprinkle of sweet smoked paprika.
Add into a preheated oven bake on 2500C (480 0F) for about 20 minutes, once cooked remove from the oven and serve sprinkled with freshly chopped parsley and a drizzle of garlic olive oil.