Tuna-stuffed Red PeppersI used standard-issue Italian Seasoning and Kraft's four-cheese Italian Blend, but next time I make these, I'll throw some feta in the mix too. Depending on the size of your peppers, this could make anywhere from two to four stuffed peppers. I have a bit of leftover filling, as you see. Maybe I'll throw a little dressing on it and have it on a lettuce salad. Must remember to pack some parsley to counteract the onion breath, though.
1 red bell pepper per person, cored and deveined.
1 pepper, diced finely (I usually use yellow, for contrast with the red container peppers)
1 can of tuna, drained
1 clove garlic, minced
1 small onion, chopped finely
1 tbs of mixed Italian dried herbs
50g of salad cheese, diced (nondescript white cheese, related to feta so I guess that would work too)
Stuff pepper, put in tray, cover with aluminum foil, shove in oven preheated to 200 Celsius, bake for 40 minutes, take foil away after 20. Make risotto while peppers are in oven. I guess you could serve rice or pasta with it too, but risotto goes really well!
Rather than mess about with tin foil, I used my tiny lidded roasting pan. (It doesn't get out enough, really.) And I didn't make risotto. (Because I don't know how. Yet. It's on my to-learn list, because it see it everywhere: cooking shows, menus, and this recipe! Makes me feel like I'm missing out on something.) I made wild rice instead. And it turned out really purple. Apparently I didn't rinse it enough, because I'm sure it's not supposed to end up a uniform colour, right?
Notes to self for future occasions: use feta or similarly strong cheese. A little more cheese wouldn't hurt, either. Buy some new Italian Seasoning, 'cos the stuff you have has lost its potency. Add salt and pepper to the mix, too. And figure out the rinsing of the wild rice thing, because dang, that's a lot of purple on a plate. (Should have toned it down with some green leaves.)