Stuffed Bell Peppers with Tuna and Sweetcorn

This vibrant dish features bell peppers stuffed with a savory mixture of tuna, sweetcorn, and aromatic herbs. Baked to perfection, these stuffed peppers offer a delightful combination of textures and flavors, making them a satisfying main course. This recipe is a perfect balance of traditional cooking techniques with a creative twist, ensuring a nutritious and appealing meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 can of tuna in water, drained
• 1 cup sweetcorn (fresh or canned)
• 1/2 cup cooked quinoa (or rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. In a large bowl, combine the sautéed onion and garlic with the drained tuna, sweetcorn, cooked quinoa, oregano, paprika, salt, and pepper. Mix well.
5. Stuff each bell pepper with the tuna and sweetcorn mixture, packing it in tightly.
6. Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
8. Garnish with fresh parsley or cilantro before serving.