Peppers filled with tuna cream

Ingredients for 4 servings:

• 4 large bell peppers
• 2 spring onions
• 2 cloves garlic
• 3 cans of tuna, in its own juice
• 3 packs of cream cheese, wild garlic
• 200 g pesto, basil
• 1,000 ml yogurt
• Garlic salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut a small top off the peppers and hollow them out. Clean the top and set aside. Trim and finely chop the spring onions. In a bowl, thoroughly mix the spring onions, roughly drained tuna, cream cheese, and pesto, then fill the peppers with the mixture. Place the peppers in a baking dish and heat in a preheated oven at 180°C for about 20 minutes. Watch them constantly to prevent them from burning. Pour the yogurt into a second bowl, press the garlic, and add it to the yogurt. Season with garlic salt. If you don’t have any garlic salt, add sea salt to the yogurt using a grinder and add a little more garlic. Place the peppers on a plate and pour the sauce over them. Serve with rice or potatoes.