Caroline F.’s tuna-stuffed mini peppers were the runner-up in Celebrate’s March Nutrition Month recipe contest. Colourful mini peppers are lined with cream cheese and filled with a creamy tuna mixture, then topped with chives or spring onion.
Ready in about 15 minutes, they make a quick lunch or snack. Watch Dr. Samantha Stavola prepare them in the video below.
Watch the recipe
Ingredients
- 6 mini peppers
- 1 tin (approx. 145 g drained weight) tuna, drained
- 60–120 g mayonnaise
- 75 g onion, finely chopped
- Cream cheese of your choice
- Seasoning to taste
- To garnish: chives, diced gherkin or chopped spring onion
Method
- Wash the mini peppers, cut off the tops, remove the seeds and cut the peppers in half.
- Use a small knife to line the inside of each pepper half with cream cheese.
- Mix the tuna with the mayonnaise and onion and season to taste. Top each pepper half with a spoonful of the tuna mixture.
- Garnish and serve.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.