Tuna and Egg Stuffed Bell Pepper

Ingredients

• Egg1 count (55 g)
• Breadcrumbs1.5 tablespoon (21 g)
• Basil4 count (2 g)
• Olive Oil1 teaspoon (3 ml)
• Bell Pepper1 count (120 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Drain and shred the tuna or, shred using a food processor.

2. 2

   Step 2

   Whisk the egg and mix with the tuna. Add 2/3 of the breadcrumbs.

3. 3

   Step 3

   Add salt and pepper to taste and then the chopped basil leaves.

4. 4

   Step 4

   Cut the upper part of the bell pepper, remove the seeds, cover with oil and fill with the prepared mixture.

5. 5

   Step 5

   Sprinkle with breadcrumbs and take to the oven/air fryer for 7-8 minutes over 356 °F (180 °C.)

6. 6

   Step 6

   If you don't have an oven, you can cook it for 5 minutes in the microwave.

7. 7

   Step 7

   You can also cook it in a pot over medium heat and once heated, add the bell pepper, cover and let cook for 8 minutes over medium-low heat.

8. 8

   Step 8

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Egg Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.