» Print Recipe
Stuffed Capsicum with Tuna, Tomato and Chilli, served with CousCous with mixed veg and Lime
Open the tuna and place into a mixing bowl. Finely chop tomatoes and add them to the tuna with a nice pinch of Chilli. Chop up one onion add to the mixture and give it a good mix.
Cut the top of 2 Capsicums and once washed, fill the capsicum with the mixture. For a difference taste, add a small bit of grated cheese before placing in the over for about 40 minutes at 200 on a fan forced oven.
Chop up some snow peas, Pumpkin, Zucchini and baby corn and place in a pan. Add a tiny bit of water and sweat the beg down for about 5-10 minutes, making sure you do not over cook them. Once cooked but still firm, remove from the heat.
Add 250ml of water to a pan and bring to the boil. Add in 200g of Cous Cous, put the lid back on, make sure it's boiling and then remove from the heat.
Just before you take the capsicum out of the oven, add the veg to the couscous, mix altogether and add some lime zest to the cous cous. Serve on a plate and then remove the capsicum and plate it, then add the top you cut off earlier for presentation. Serve with lime.
You can add cheese to the tuna in the capscicum or change the veg to suit your taste.
» Related Recipes
» Metric Converter