Living Unrefined

Stuffed Peppers with Tuna

4 people

Ingredients for Tuna Stuffed Pepper

  • 2 dl bulges
  • 2 large tomatoes
  • 1 onion
  • 3 cloves of garlic
  • 1 red chili
  • 50 g black olives
  • 2 tablespoons tuna
  • 2 tbsp capers
  • 2 tablespoons olive oil
  • 8 peppers
  • 100 g of grated cheese, eg mozzarella
  • 4 slices of wheat bread, 200 g


Boil the bulgur according to instructions on the packaging and allow to cool slightly. Cut a cross in the top of the tomatoes and pour them with boiling water. Peel the tomatoes and chop them roughly. Chop onions, garlic, chili and black olives. Drain the tuna and pick it apart. Mix the bulgur with all the ingredients.

Halve the peppers and remove seeds and seed chair. Get stuffed in the peppers and behind them at 200 degrees for approx. 30 minutes. Sprinkle with cheese and bake for another 10 minutes. Serve the peppers with bread.

Rice can replace bulgur. Tomatoes, zucchini and eggplant can be prepared with the same filling. Courgettes and aubergines should be stained, lightly brushed with oil and baked for approx. ½ hour at 200 degrees to hollow them out. Use the “inside food” from the vegetables to mix in the filling.

Energy distribution per person

Energy: 2375 kJ (550 kcal). 

Carbohydrate 73 g.

Fat 18 g, including 5g saturated fat