Tuna Stuffed Peppers

AJI-NO-MOTO® UMAMI SEASONING

Ingredients

  • 3 pcs. (490 g) Capsicum, cut into half, seeds removed
  • 2 tsps. (9 g) Butter, unsalted
  • 2/3 cup (150 ml) Milk, evaporated
  • 1 tsp. (6 g) All-purpose Flour
  • 1/4 tsp. (1.5 g) Salt
  • 1/4 tsp. (0.5 gram) Pepper, ground, black
  • 1/4 pack (1/2 tsp) (2.8 g) AJI-NO-MOTO® Umami Seasoning
  • 1 cup (195 g) Potatoes, boiled, cubed
  • 2/3 cup (144 g) Tuna, chunked
  • 1 Tbsp. (12 g) Bread crumbs
  • 2 Tbsps. (21 g) Cheese, cheddar, grated

Procedure

  1. CUT. Using a knife, cut capsicum into half then remove the seeds.
  2. MIX. In a hot saucepan, melt the butter then add milk, flour, salt, pepper, and AJI-NO-MOTO®. Cook until it thickens. Add boiled potatoes and tuna chunks, mix well then set aside.
  3. ASSEMBLE. In a roasting pan assemble the capsicum and add the potato- tuna mixture. Cover with bread crumbs and cheese.
  4. BAKE. In a pre-heated oven, bake capsicum at 170°C (340°F) for 20 minutes, then remove from the oven to cool.
  5. SERVE. Transfer on a platter, assemble the cooked stuffed pepper, serve and enjoy.

Cooking Tips

You can also use a portable kitchen torch to brown your peppers, but it is a slow process.

  Cooking Time: 20 minutes   Preparation: 20 minutes   Servings: 6   Serving size: 1/2 piece (145 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
167.44
Carbohydrates (g)
15.8
Proteins (g)
9.9
Fat (g)
7.19
Dietary Fiber (g)
2.87
Calcium (mg)
119.82
Iron (mg)
1.44
Sodium (mg)
364.58

Good to Know Nutrition Facts

Red bell peppers are a great source of Vitamin B6 and Folate. Both these vitamins and minerals can help prevent anemia.

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