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Tuna-Stuffed Peppers with Greek-Style Cheese

Name: Tuna-Stuffed Peppers with Greek-Style Cheese over fragrant couscous with yogurt & parsley
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 piece Romano pepper; 1 piece Courgette; 1 piece Onion; 1 can Skipjack tuna in sunflower oil; 1 sachet(s) Sicilian-style herb mix; 150 g Wholewheat couscous; 1 sachet(s) Peruvian-style spice mix; 10 g Fresh flat leaf parsley; 100 g Organic full-fat yogurt; 50 g Greek-style cheese; 250 milliliters Boiled water; 1 teaspoon Mustard; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

over fragrant couscous with yogurt & parsley

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Calories

537 kcal

Protein

33.6g protein

Total

25 minutes

Difficulty

Easy

Calorie Smart

High Protein

Allergens:

Vis
Tarwe
Gluten
Melk (inclusief lactose)
Soja
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Romano pepper

½ piece

Courgette

½ piece

Onion

1 can

Skipjack tuna in sunflower oil

(Contains: Vis)

½ sachet(s)

Sicilian-style herb mix

75 g

Wholewheat couscous

(Contains: Tarwe, Gluten May be present: Soja)

½ sachet(s)

Peruvian-style spice mix

5 g

Fresh flat leaf parsley

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

125 milliliters

Boiled water

½ teaspoon

Mustard

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2246 kJ

Calories537 kcal

Fat15.8 g

Saturated Fat6.8 g

Carbohydrate58.6 g

Sugar14.7 g

Dietary Fiber14.4 g

Protein33.6 g

Cholesterol22.4 mg

Salt1.9 g

Potassium735.9 mg

Calcium64.3 mg

Iron2.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil the water (see pantry for amount).
Drain the tuna, being sure to reserve the oil.
Halve the Romano pepper lengthways and remove the seeds. Chop the onion and dice the courgette.
Heat a drizzle of the reserved oil in a frying pan over medium-high heat. Fry the courgette, the onion and the Sicilian-style herbs for 5 - 6 minutes.

In a bowl, combine the couscous with the Peruvian-style spices and the boiling water.
Set aside for 10 minutes or until done, covered.
Fluff through the couscous with a fork, then season to taste with salt and pepper.
Transfer the tuna to the courgette, then season to taste with salt and pepper.

Did you know... the fish in this recipe contains phosphorus, which supports normal energy levels in the body.

Heat the rest of the reserved oil in a large deep frying pan over medium-high heat. Fry the Romano pepper for 2 - 3 minutes per side, covered.
In a bowl, combine the yogurt with the honey and the mustard. Season to taste with salt and pepper.
Fill the Romano pepper with the tuna mixture, then fry for 1 - 2 more minutes, covered.

Finely chop the parsley, then transfer to the couscous and mix well to combine.
Serve the couscous on plates and top with the stuffed Romano pepper.
Drizzle with the honey-mustard yogurt sauce and crumble over the cheese to finish.