Tuna-Stuffed Red Peppers by @acha_happybody

55 min

4 servings

🫑

4

Red peppers

🐟

1 can

Tuna

🧀

2 tbsp

Fresh cheese

🧀

1 tbsp

Fromage blanc

🌿

0.5 bunch

Parsley

🍋

0.5

Preserved lemon

🧅

1

Shallot

🍇

0.5

Pomegranate

🍋

1

Lemon

🫒

Olive oil

🧂

Salt

⚫

Pepper

  1. Preheat

    Preheat the oven to 200°C.

  2. Cut
    • Red peppers

    Cut the red peppers in half, remove the seeds and place them on a baking tray, skin side up.

  3. Drizzle
    • Red peppers
    • Olive oil

    Drizzle with a little olive oil and bake for about 35 minutes, until the skin starts to blacken.

  4. Cool
    • Red peppers

    Let the peppers cool, then gently peel off their skin.

  5. Mix
    • Tuna
    • Fresh cheese
    • Fromage blanc

    Mix the tuna, fresh cheese, fromage blanc, chopped parsley, diced preserved lemon and minced shallot.

  6. Season
    • Salt
    • Red peppers

    Season with salt and pepper, then fill the peppers with the mixture.

  7. Top
    • Parsley
    • Pomegranate
    • Lemon

    Top with a little parsley, pomegranate seeds, lemon zest and a drizzle of olive oil.

Tuna-Stuffed Red Peppers by @acha_happybody

55 min

4 servings

🫑

4

Red peppers

🐟

1 can

Tuna

🧀

2 tbsp

Fresh cheese

🧀

1 tbsp

Fromage blanc

🌿

0.5 bunch

Parsley

🍋

0.5

Preserved lemon

🧅

1

Shallot

🍇

0.5

Pomegranate

🍋

1

Lemon

🫒

Olive oil

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/7

    Preheat the oven to 200°C.

  2. Step 2/7

    Cut the red peppers in half, remove the seeds and place them on a baking tray, skin side up.

    🫑Red peppers
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  3. Step 3/7

    Drizzle with a little olive oil and bake for about 35 minutes, until the skin starts to blacken.

    🫑Red peppers
    🫒Olive oil
    🍳Baking tray

  4. Step 4/7

    Let the peppers cool, then gently peel off their skin.

    🫑Red peppers

  5. Step 5/7

    Mix the tuna, fresh cheese, fromage blanc, chopped parsley, diced preserved lemon and minced shallot.

    🐟Tuna
    🧀Fresh cheese
    🧀Fromage blanc
    🌿Parsley
    🍋Preserved lemon
    🧅Shallot
    🔪Knife
    🪵Cutting board
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/7

    Season with salt and pepper, then fill the peppers with the mixture.

    🧂Salt
    ⚫Pepper
    🫑Red peppers
    🥣Mixing bowl
    🥄Spoon

  7. Step 7/7

    Top with a little parsley, pomegranate seeds, lemon zest and a drizzle of olive oil.

    🌿Parsley
    🍇Pomegranate
    🍋Lemon
    🫒Olive oil
    🧀Grater

Composition

Ingredients

Types

Vegetables, Fish, Dairy, Herbs, Fruit, Condiment, Oil, Spices

Ingredients

Red peppers, Tuna, Fresh cheese, Fromage blanc, Parsley, Preserved lemon, Shallot, Pomegranate, Lemon, Olive oil, Salt, Pepper

Notes

Tuna (large can), Fresh cheese (fromage frais), Olive oil (for drizzling), Salt (to taste), Pepper (to taste)

Allergens

Fish, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Carb

Calories

230 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 12g, Fat: 11g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 420mg, Calcium: 40mg, Iron: 1.2mg

Vitamins

Vitamin C: 140mg, Vitamin A: 95µg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Baking tray, Mixing bowl, Spoon, Grater

Appliances

Oven

Type

Type

Type Of Dish

Appetizer, Main Course

Occasions

Spring/Summer gathering

Origin

Source

Platform

instagram

Original Creator

@acha_happybody

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Crisp (pomegranate)

Flavors

Savory, Tangy, Citrusy, Briny, Sweet-tart, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (in an airtight container,consume promptly due to seafood content)