Peppers stuffed with tuna guacamole

Ingredients for 2 servings:

• 2 red bell peppers
• 1 avocado(s), ripe
• ½ lemon(s) or lime, juice
• 145 g tuna, in vegetable oil
• 1 tsp capers, pickled, possibly chopped
• 1 garlic clove(s), pickled, chopped
• Salt
• pepper
• 1 pinch of chili paste
• Oil, for the casserole dish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

For the filling, mix the avocado flesh with lemon or lime juice, season generously with salt and pepper, and mash with a fork to form a paste. Stir in the tuna, capers, and garlic pieces. If you prefer a sour taste, use more capers and don’t chop them up. Add chili paste to taste. Fill the hollowed-out peppers with the mixture and cover with the pepper lids. Bake in an oiled casserole dish at 200°C (convection oven) for about 35 minutes. Serve on fresh lettuce leaves and a fried egg, or with a light tomato sauce and couscous. If you prefer a moist dish, be sure to serve it with a sauce. Tip: I use a small Bundt pan for each pepper. This collects excess oil at the bottom, keeping the dish nice and light and dry.