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Gluten Free, Coeliacs, Atkins, Diabetic, Nut Free
Preheat your oven to 200 degrees Celsius. In a mixing bowl, combine the tuna, sweetcorn, onion, salt, pepper and chermoula spice blend. Set aside.
Slice the top off each bell pepper and clean out the seeds. Keep the tops as a ‘lid’.
Stuff each bell pepper with the mixture. Once fully stuffed, add a layer of cheese to each pepper before closing each one with its ‘lid’.
Place each bell pepper upright on a baking tray and cook for 20-30 minutes.
*Serve with potato wedges and salad.*