It’s officially lockdown in the UK as well. Luckily, my fridge is full of veggies and I can avoid going grocery shopping for a few more days. So, I decided to prepare stuffed peppers with… well, with anything my pantry could offer!
The stuffing is calculated for 3 small/medium-sized peppers. Unfortunately, I had one big pepper so the stuffing was not sufficient for all and one half pepper remained empty! But nothing gets wasted in my house, so if you find yourself in the same situation, you can cook any un-stuffed peppers with the stuffed ones 🙂
You can substitute tuna with meat or other vegetables (e.g. courgette, finely chopped). You can serve these succulent peppers warm or cold.
Stuffed Peppers with Tuna
Preheat oven at 200C. Wash and clean the peppers and cut them in halves. Season each half with a pinch of salt and a few drops of olive oil.
Prepare the stuffing by combining all the other ingredients (except the water) in a large bowl. The stuffing mixture should not be too moist.
Stuff the peppers with the mixture, pressing it well inside each pepper.
Place the peppers on a baking tray, covered with baking parchment - as mentioned, the stuffing was not enough for all the peppers I had, but you can still cook any un-stuffed peppers together with the stuffed ones. Pour the water on top of the stuffed peppers and on the side. You can top each pepper with more grated Parmigiano if you wish and olive oil.
Bake in preheated oven for 40-45 minutes. Serve warm or cold.