Stuffed peppers with spinach and tuna filling

Ingredients for 5 servings:

• 500 g leaf spinach
• 500 g vine tomatoes (Roma)
• 100 g mushrooms, brown
• 200 g mozzarella, grated
• 1 bunch of spring onions
• 1 clove(s) garlic
• 2 cans of tuna in sunflower oil
• 1 can tomatoes, pureed
• 1 bag of fresh mozzarella
• salt and pepper
• 5 large bell peppers

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 55 minutes

Drain the tuna in a colander, reserving the oil. Briefly boil the spinach and rinse it in cold water, then dry it in a salad spinner, ideally in a salad spinner. If you don’t have a spinner, you can also squeeze the spinach. Roughly chop it. Slice the spring onions into rings (keep the green parts separate; you’ll need them later). Peel and finely chop the garlic. Clean the mushrooms, removing the stems. Halve them and cut them into thin slices. Squeeze the tomatoes under water to remove the seeds (the best way to do this is to fill the sink with water and press the tomatoes against the bottom of the sink with the palm of your hand). Roughly dice the tomatoes. Heat the tuna oil in a large pan. Sauté the white parts of the spring onions, the garlic, and the mushrooms over medium heat. Add the diced tomatoes and then the green parts of the spring onions. Sauté for about 15-20 minutes. Add the passata and bring to a boil briefly. Now fold in the spinach and let it stand for another 5 minutes. Season with salt and pepper. Turn off the stovetop, add the tuna and mix. Let it cool. If necessary, season again with a little more salt and pepper. Once the filling has cooled, add the grated mozzarella and mix well. Wash the peppers, remove the stems and seeds, and season with salt. Spoon the filling into the peppers, making sure it is well pressed in. Place a slice of fresh mozzarella on top. Place the peppers in a baking dish on the middle rack of the oven at 180°C (top/bottom heat) for approx. 30-35 minutes. The peppers should still have some bite.