Lovely starter (if you can manage to get small bell peppers) or main course, no additions needed. Enjoy!!

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 bell peppers
  • 1 can of tuna
  • 200 gr fresh spinach
  • 50 gr black olives
  • 1 onion
  • 1 can of tomato paste
  • fresh parsley and basil
  • pepper
  • 25 gr of Swiss Gruyere cheese

How to prepare it:

Peel and fine slice the onion. Chop the spinach. Chop the parsley and basil. Cut the tomatoes in thin slices. Rinse the tuna and loosen it with a fork.

Pre-heat the oven to 200 degrees.

Put a frying pan on the stove with some oil and fry the onion. Add the spinach after 2 minutes and let it shrink. Add the tomato pasta and the same amount of water. Stir well and heat it up, once the sauce starts to boil you can add the tuna, olives and fresh herbs. Heat the sauce up and again and stir well. Add some pepper.

Cut the heads of the bell pepper and remove the seeds. Place the peppers in a greased oven dish (TIP: slice a small layer of the bottom so they can stand up straight).

Fill the pepper with the tuna-tomato sauce. Grate some gruyere on top. Place the head back on and put the pepper in the oven for approx. 15-20 minutes depending on the size of the pepper. It needs to come out soft but still crunchy.