Ingredients
4 yellow or red capsicum
1 400g can chickpeas
drained
1 185g can tuna in springwater
drained
3 large spring onions
finely sliced
1 stalk celery
finely chopped
2 tomatoes
chopped
2 tbsp light mayonnaise
1 cup low fat tasty cheese
(80g)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Soy
Equipment
- 1 oven
- 1 oven tray
- 1 baking paper
- 1 fork
- 1 mixing bowl
- 1 knife
Instructions
- Heat oven to 180°C (160°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.
Notes
Tip
Don’t throw away the tops of the capsicum, keep it for a salad or stir-fry.
Variation
If you’re not a fan of chickpeas (or just don’t have any), you can use cooked brown rice (or white) or just double the tuna for a low carb option.
