in Recipes

Peppers, filled differently

updated

Spread the love

Ingredients for 5 servings:

  • 5 bell peppers
  • 1 can of tuna
  • n. B. Cheese, grated
  • ½ can pineapple
  • 1 small can of mushrooms
  • possibly salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix the tuna, pineapple, and mushrooms in a bowl. Add a little juice from the pineapple can. Cut open the tops of the peppers and hollow them out. Add the mixed mixture to the tops. Divide the peppers so that there’s still a little room inside each pepper for the cheese. Then add as much cheese as you like. Sprinkle the cheese with pepper and salt. Place the stuffed peppers in a baking dish. Bake in the oven at 180°C (convection oven) for about 15 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Lemon cake

Russian minced meat stew, vegan