I can’t remember why I was in the mood for stuffed peppers, but I have a feeling that it was seeing eggplants stuffed with lentils somewhere on the internet that got me into the mood for stuffing something and capsicum, as we call bell peppers ‘down here’, was our vegetable of choice.
First you get yourself some nice round capsicums and chop the top off them and pull out all the seeds and other gunk inside. (I would of bought red ones too, but red ones were $3.99 a kilo compared to $1.99 a kilo for yellow and green. Yes, frugal wins over colour choice any day in this household.) Keep the tops so you can put them back on when you cook the capsicums.
Next, get yourself a big tin (425g – about a pound) of tuna and some sundried tomatoes and arrange them decoratively so you can take an arty foodporn pic.
Chop up an onion and 3 cloves of garlic and brown them in a frypan.
In a large bowl mix together the tuna, sundried tomatoes, garlic & onions, a cup of cooked rice and a handful of mozarella cheese. Season with salt, pepper & chilli if you want a bit of spice.
Then stuff those babies. (After looking at the amount of stuffing mix we had, we grabbed another capsicum out of the fridge and made 5 instead of the 4 we’d originally planned.)
Then put the tops back on and place them on a tray that you can put into a water bath or fill the bottom of the turbo oven with water and put them on a perforated tray on top of the roasting rack like we did. They need the extra steam to become nice and soft. This is also where it becomes apparent whether you purchased nice round capsicums or not – if not they will not stand up on their own and will need to do a ‘lean-on-me’.
Bake for around 40mins at 200 degrees until golden brown. Then enjoy!