Pimientos Rellenos de Atun (Tuna-Stuffed Red Peppers)
These tuna stuffed red peppers make a great lunch or as part of your evening meal
Ingredients
- 4 red peppers
- 1 tbsp onion finely chopped
- 130 g breadcrumbs soft; divided
- 1 egg slightly beaten
- 150 ml milk
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp Fresh lemon juice fresh
- 400 g tuna flaked
- 2 tbsp butter melted
- cheese grated cheddar, Swiss, or Parmesan
Instructions
- Gather the ingredients. Preheat the oven to 200°C/400°F.
- Cut the bell peppers in half vertically and remove the seeds and white membrane.
- Gently boil the pepper shells in salted water for 5 minutes. Drain well.
- In a mixing bowl, combine the onion, ½ of the bread crumbs, beaten egg, milk, salt and pepper, lemon juice, and tuna.
- Fill the pepper shells with the bread crumb mixture.
- Mix the melted butter with the remaining 1/2 of the bread crumbs; sprinkle over stuffed peppers. Place in a shallow baking dish and bake for 15 minutes. If desired, top with shredded cheese 5 minutes before the peppers are finished baking.
- Serve and enjoy!