Mediterranean Stuffed Capsicums with Tuna

Serves: 4
Prep time: 15 minutes
Cooking time: 60 minutes


Tick off the ingredients as you buy them

  • 425g Sole Mare Tuna of your choice, drained
  • 4 small capsicums, halved lengthwise and deseeded
  • ½ cup cooked white rice
  • 1 small zucchini, diced
  • ½ eggplant, diced
  • 1 small onion, diced
  • 2 tablespoons dill, finely chopped
  • Olive oil for frying
  • Zest of half a lemon, finely grated
  • Pinch of chilli flakes (optional)
  • Salt and pepper, to taste
  • For the topping:
  • 1 ½ tablespoons pine nuts
  • ¼ cup Parmigiano Reggiano cheese
  • Two slices of ciabatta bread, torn into small pieces

• Cook zucchini, onion and eggplant in a pan with a tablespoon of olive oil over medium heat, until soft
• Place rice, vegetable mix, dill, lemon zest, chilli flakes and tuna in a bowl and mix until combined
• Season to taste with salt and pepper
• Place capsicums in a roasting pan and fill with mixture
• Pour ¼ cup of water in the dish to create a steam bath
• Cover tray with foil and bake for 30-35 mins at 190 degrees
• Meanwhile, mix pine nuts, cheese and ciabatta together
• Remove foil from tray, sprinkle over bread mixture and bake for a further 10 minutes uncovered
• Serve with a green salad and drizzle with olive oil


try the same filling with tomatoes, eggplants or zucchinis