Stuffed Romano Pepper with Canned Tuna
with a corn and apple-couscous salad
This recipe provides 250 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
25 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
½ piece
Romano pepper
¼ piece
Green chili pepper
½ piece
Red onion
½ piece
Persian cucumber
¼ piece
Apple
35 g
Corn
1 can
Skipjack tuna in sunflower oil
(Contains: Vis)
30 g
Smoky tomato ketchup
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
75 milliliters
Water
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Extra virgin olive oil
½ teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a lidded pot or saucepan and crumble in the stock cube (see pantry for amounts). Add the couscous to the pot and turn off the heat. Leave to soak for 10 minutes, covered, then fluff through the couscous with a fork.
- Cut the Romano pepper in half lengthways.
- Heat the olive oil in a deep frying pan with a lid over medium-high heat.
- Fry the Romano pepper face-down for 2 - 3 minutes, then turn it over and fry for 2 - 3 minutes on the other side. Turn off the heat.
- Cut the stem off the green chili pepper and roll it between your hands so the seeds fall out. Slice the chili pepper into fine rings.
- Finely chop the onion.
- Dice the cucumber and apple.
- Drain and weigh out the corn.
- Drain the tuna.
- In a bowl, mix the onion and half of the sliced chili pepper with the tuna, mayonnaise and smoky tomato ketchup. Mix everything together and season with salt and pepper as preferred.
- Stuff the Romano pepper with the tuna, then scatter over the cheese.
- In the same frying pan, fry the stuffed peppers with the lid on for 3 - 4 minutes over medium-high heat, until the cheese has melted.
- In a salad bowl, mix the arugula and lamb's lettuce with the couscous, apple, corn, cucumber and the rest of the green chili.
- Add the extra virgin olive oil and red wine vinegar to the salad, along with salt and pepper to taste.
- Serve the stuffed peppers onto plates.
- Serve the couscous salad to the side.
