📂 Salads
#Appetizer
#High Protein
#Gluten-Free
#Meal Prep
Roasted Peppers Stuffed with Natural Tuna and Chopped Egg
🌶️ A cold starter or light protein-rich dinner. Roasted and peeled red peppers, stuffed with a classic mince of tuna, egg, and spring onion.
🛒 Ingredients
- 2 Roasted red peppers (or jarred)
- 2 Cans natural tuna
- 2 Hard-boiled eggs
- 1/2 Spring onion
- 1 Tbsp Greek yogurt
- Mustard
🌶️ Cold Stuffed Peppers: The Taste of Summer
Stuffing peppers doesn't always mean baking them with béchamel or minced meat. In this recipe, we roast the peppers first to get their silky and sweet texture, and once cold, we stuff them with a very traditional protein mixture based on tuna and hard-boiled egg. It is a dish eaten cold or at room temperature, ideal to prepare in advance and refresh the palate on warm days.
🐟 Why it is exceptionally healthy
- Boosted Vitamin C: Red pepper is one of the vegetables with the most Vitamin C. By roasting it at a controlled temperature, we retain a large part of it and its lycopene.
- Double Clean Protein: The combination of boiled egg with natural tuna provides a perfect amino acid profile without the addition of saturated fats.
- Pleasant Digestion: By peeling the roasted pepper, we remove its tough outer skin, making it an extremely gentle food for delicate stomachs.
📝 Step-by-Step Preparation
- Roasting the Pepper: Wash 2 large, fleshy red bell peppers. Brush them lightly with oil, put them on a tray, and bake at 400°F (200°C) for 40-45 minutes. (To save time, you can use whole canned piquillo peppers or high-quality roasted peppers).
- Fierce Peeling: Take the peppers out of the oven and cover them with a clean kitchen towel for 15 minutes. The steam will make them peel easily. Remove the skin, stem, and inner seeds carefully so they don't break and keep their shape. Let them cool completely.
- The Classic Filling: In a bowl, flake 2 cans of natural tuna (well-drained, about 3.5 oz / 100g). Finely chop 2 hard-boiled eggs (previously boiled for 10 minutes) and 1/2 sweet spring onion.
- The Light Binder: Add to the bowl 1 generous tablespoon of plain Greek yogurt (or whipped fresh cheese), 1 teaspoon of mustard, salt, and a pinch of parsley. Mix everything well until you get a homogeneous paste.
- Stuffing: With the help of a small spoon, fill the inside of the cold roasted peppers with the tuna and egg mixture, pressing a little so they are plump.
- Serving: Put them in the fridge for at least 1 hour so the filling sets. Serve cold, sliced into thick rounds like medallions or whole.
