Tuna melt stuffed capsicums

Tuna melt stuffed capsicums


Serves 4


  • 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


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.


  • 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.

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