Ingredients

Method

• 8 small red peppers
• 250 g smooth full-cream cream cheese
• 3 cloves garlic, finely chopped
• 1 t smoked chilli flakes
• 1 t ground cumin
• 1 t ground coriander
• 1 x 170 g Woolworths light-meat shredded tuna in brine can, drained
• 2 sprigs Thyme
• sea salt and freshly ground black pepper, to taste
• 6 T extra virgin olive oil
• 1 lemon, juiced

Method

Ingredients

Preheat the oven to 180°C. Cut the tops off the peppers and remove the seeds and ribs using a small sharp knife.

Mix the cream cheese, garlic, chilli flakes, cumin, coriander and tuna in a large mixing bowl. Remove the thyme leaves from the stalk, add to the mixture and mix through. Season to taste.

Stuff the peppers with the filling, place on a baking tray and roast for 30 minutes, or until charred and soft.

Serve immediately with a squeeze of lemon juice.