Chermoula Spiced Tuna Stuffed Peppers

Chermoula Spiced Tuna Stuffed Peppers


30 Minutes




Nut Free, Coeliacs, Diabetic, Atkins, Gluten Free

Making this recipe


4 large bell peppers
2 cans of tuna, drained
325g of sweetcorn, drained
1 onion, diced
1 tsp salt
1 tsp ground black pepper
5 tsp Chermoula Spice Blend
A handful of grated cheddar

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Step 1:
Preheat your oven to 200 degrees Celsius. In a mixing bowl, combine the tuna, sweetcorn, onion, salt, pepper and chermoula spice blend. Set aside.

Step 2:
Slice the top off each bell pepper and clean out the seeds. Keep the tops as a ‘lid’.

 Step 3:
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’.

 Step 4:
Place each bell pepper upright on a baking tray and cook for 20-30 minutes.

 *Serve with potato wedges and salad.*

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