Tuna and cream cheese baked peppers
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- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 10 minutes
- 30 minutes
- Glenelly Unwooded Chardonnay 2013
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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