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Bell Peppers with Potato and Tuna Filling

5 from 2 votes
Total Time 4 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 471 kcal

Ingredients
 

Preparing the peppers

  • 4 Green pointed pepper
  • Olive oil
  • 1 Red onion
  • 2 Garlic cloves
  • 2 Water
  • 2 Mild balsamic vinegar
  • 1 tsp Freshly ground black pepper
  • 1 tsp Sea salt
  • 1 Bay leaf
  • 1 Dried oregano

Preparing the filling

  • 6 Medium waxy potatoes
  • Sea salt
  • Caraway seeds
  • 1 can Tuna fillets in olive oil

Preparation of the dressing

  • 0,5 cup Mayonnaise
  • 1 bunch Chives
  • 1 Small red onion
  • 1 Red chilli pepper
  • 1 Lime
  • Freshly ground black pepper
  • Sea salt
  • Cayenne pepper

Instructions
 

Preparing the peppers

  • Cut a 1 cm wide strip lengthwise from the peppers. Carefully remove the white partitions and cores. In terms of aesthetics, it is nice if the stem stays on the pod. Clean, halve and thinly slice the red onion. Peel the garlic and chop in to fine slithers.
  • Heat the olive oil over medium heat in a sufficiently large pan with a lid and gently fry the peppers all around. Add the onion slices and garlic and fry briefly. Deglaze everything with a few splashes of white balsamic vinegar and add some water. Cover and let stand over low heat for 5 minutes.
  • Lift the peppers out of the pan and let them cool. Save the remaining liquid.

Preparing the filling

  • 1. For the filling, cook the potatoes with their skins in the cooking water with a little salt and caraway seeds. Remove the tuna from the tin and drain well on a sieve.
  • 2. When cooked, peel the potatoes while they are still hot and let them cool. Then cut into small cubes. Pick the tuna with a fork.
  • 3. Mix both ingredients well together.

For the dressing

  • 1. Cut the chives into fine rolls. Peel the onion and chop finely. Finely chop the chili peppers. Those who prefer to eat milder can remove the seeds from the chilli pepper.
  • 2. Mix the mayonnaise with the juice of the lime and mix well with the chives, onion and chilli pepper. Season the dressing with salt, black pepper and, if necessary, cayenne pepper to taste.

The assembly and arrangement

  • 1. Mix the filling well with the dressing and season again if necessary.
  • 2. Pour the filling into the peppers and arrange them on a slightly deeper plate and pour the liquid left over from the roasting of the peppers. Let the filled pods steep in the refrigerator for about two hours. Return to room temperature about 20 minutes before serving. Unfortunately, the stuffed peppers are not suitable to keep. They taste best fresh.
  • I like to serve the stuffed peppers as a summer dinner with quesadillas, guacamole and spicy tomato salsa.

Nutrition

Serving: 100gCalories: 471kcalCarbohydrates: 1.6gProtein: 1.8gFat: 51.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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