Stuffed bell pepper with tuna fish

Hello Everyone 🙂

Last week, I was preparing dinner and decided to stew some veggies, and came up with the idea to try them as a filling for bell peppers. I have cooked peppers before with different stuffings, and my mum usually cooks them with cheese and eggs, but this one is different. It is a cooking experiment like many others of my recipes here 🙂 Usually, the fillings are my dinner on some of the weekdays, plus or minus a veggie.

Servings:5- 6

Time to prepare: 15- 20 min

Time to bake: 20- 25 min

Ingredients:

4 bell peppers
2 cans of tuna
1 medium onion
2 -3 carrots
1 handful of spinach
150 gr/ 1 can frozen green peas
4 eggs
2 tbs. olive or coconut oil
1 tsp. salt
1 tsp. black pepper

Optional Ingredients:

1 -2 gloves
hot sauce
1 tsp. flaxseeds

How To:

Chop all veggies without the bell peppers.
Strain the green piece from the water if using from a can.
In a preheated pan, place the onion and garlic and leave until it turn golden.
Add the carrots and green pieces and leave for another 3- 5 minutes until they start changing color.
Add spinach and tuna fish, mix well, and leave for a few minutes.
Add the spices( if you wish, you can add a favorite spice).
Take it aside of the oven and leave it for a few minutes.
Take out the stems and seeds from the bell peppers either by hand or using a small knife. (Be careful if using a sharp object.)
Start filling the bell peppers.
Leave a small place for the eggs – one of them will be placed in each one at a later stage.
Place the bell peppers in a small baking tray, so they can stay upright.
In a preheated oven, place the filled peppers.
Leave for about 10 -15 minutes, a 180 degree.
The peppers should have changed color, then, break one egg in each of the peppers and place them in the oven for another 10 minutes.
Take it out of the oven and leave it to cool down.
Serve and enjoy 🙂