Pimientos rellenos de Atun con Gambas

Ingredients for 4 servings:

• 300 g tuna, fresh
• 250 g prawns, cooked, peeled
• 4 bell peppers, red
• 1 bell pepper(s), green, diced
• salt water
• some olives, possibly stuffed, quartered
• 4 eggs, hard-boiled, diced
• 3 tomatoes
• 1 small onion(s), finely diced
• 1 carrot(s), diced
• 3 cloves garlic, finely diced
• 1 chili pepper(s), chopped
• some lemon juice
• some olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peppers stuffed with tuna and prawns

Cut the tuna into pieces and fry briefly in olive oil. Cut the tops off the red bell peppers and blanch them in salted water for about 4 minutes. Peel and dice the tomatoes, then fry them in oil in a pan with the finely diced carrot, green bell pepper, onion, chili, and garlic for a few minutes. Mix the chopped tuna, prawns, quartered olives, diced boiled eggs, and vegetables, and season with salt, pepper, and a squeeze of lemon juice. Spoon this mixture into the bell peppers, brush the outside with oil, place in a baking dish, and cook in a preheated oven (180°C) for about 40 minutes. Serve as a starter or sliced ​​as a tapa, with baguette, or as a main course with rice.