Tuna Stuffed Peppers
AJI-NO-MOTO® UMAMI SEASONINGIngredients
- 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
- 1/2 pack (5g) 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
- CUT. Using a knife, cut capsicum into half then remove the seeds.
- 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.
- ASSEMBLE. In a roasting pan assemble the capsicum and add the potato- tuna mixture. Cover with bread crumbs and cheese.
- BAKE. In a pre-heated oven, bake capsicum at 170°C (340°F) for 20 minutes, then remove from the oven to cool.
- 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.
Products Used

AJI-NO-MOTO® Umami Seasoning
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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)
301.4
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.