Tuna melt stuffed capsicums

Serves:

Serves 4

Ingredients

• 4 medium yellow or red capsicum
• 1 x 400g can chickpeas, drained
• 1 x 185g canned tuna in springwater, drained
• 3 large spring onions, finely sliced
• 1 celery stalk, finely chopped
• 2 tomatoes, chopped
• 2 tbsp light mayonnaise
• 1 cup (80g) low fat tasty cheese

Method

Heat oven to 180å¡C (160å¡C fan-forced), line an oven tray with baking paper and set aside.

Cut the top quarter off each capsicum and scoop out the seeds.

Roughly mash the chickpeas using the back of a fork.

Mix the tuna, chickpeas, spring onions, celery, tomatoes, mayonnaise and half the grated cheese together.

Divide mixture among the capsicums.

Top capsicums with remaining grated cheese and bake for 30-40 minutes until the capsicum is soft but still holding its shape.

Serve with salad.

Note

• Don‰Ûªt throw away the tops of the capsicum, keep it for a salad or stir-fry.
• If you‰Ûªre not a fan of chickpeas (or just don‰Ûªt have any), you can use cooked brown rice (or white) or just double the tuna for a low carb option.
• This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay atåÊThe Moodie FoodieåÊand onåÊFacebook,åÊTwitteråÊoråÊPinterest.