How do you store stuffed peppers with tuna, feta, and tomato?

Name: Stuffed peppers with tuna, feta, and tomato
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 8 peppers (yellow, green, red, or pointed peppers), of your choice; 800g tuna in juice, drained; 800g canned diced tomatoes; 250g feta cheese, crumbled; 1 sweet onion, finely chopped; 1 tsp smoked paprika powder; 250g cheddar cheese, grated; Pepper and salt, to taste; 1 tbsp olive oil; 1 bunch of basil, finely chopped

Store the cooled stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Stuffed peppers with tuna, feta, and tomato

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45min

•

Easy

Discover this simple and quick recipe for stuffed peppers with tuna, feta, and tomato. A delicious combination of flavors.

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Ingredients

What do you need?

Quantity: 4P

8 peppers (yellow, green, red, or pointed peppers), of your choice
800g tuna in juice, drained
800g canned diced tomatoes
250g feta cheese, crumbled
1 sweet onion, finely chopped
1 tsp smoked paprika powder
250g cheddar cheese, grated
Pepper and salt, to taste
1 tbsp olive oil
1 bunch of basil, finely chopped

Preparation method

How do you make this?

Preheat the oven to 180°C.

Cut a thin top off the peppers and remove the seeds. Place the peppers in a baking dish.

Finely chop the cut-off part of the peppers and place it in a large bowl.

Add the tuna, diced tomatoes, chopped onion, smoked paprika powder, and crumbled feta to the bowl. Season with pepper and salt and mix everything well together.

Stuff the peppers with the tuna mixture and sprinkle the grated cheddar cheese on top.

Drizzle the stuffed peppers with olive oil and bake them in the preheated oven for 25-30 minutes. Garnish with fresh basil and serve immediately.

Tips

Experiment with different types of fish such as a can of canned salmon or mackerel for variation. Also try mozzarella or another cheese instead of feta or cheddar for a different taste sensation.