Tuna and cream cheese baked peppers

Tuna and cream cheese baked peppers

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  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • 30 minutes
  • Glenelly Unwooded Chardonnay 2013


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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