Prep time
Total time
SERVES 4
Add a little colour to your Easter lunch with these vibrant stuffed capsicums packed with a tasty tuna, basil and pine nut filling.
What you need
- 4 medium yellow or red capsicums
- 2 x 95g cans tomato and onion flavoured tuna
- 125 g PHILADELPHIA Cream Cheese, crumbled into small pieces
- 1 cup basil leaves, roughly chopped
- 1/2 cup fresh breadcrumbs
- 1/3 cup toasted pine nuts
- Salt and pepper, to taste
- Olive oil spray
- Green salad, to serve
How to make it
SLICE the tops off the capsicums and discard seeds. Place capsicums on a lined baking tray, cut side up.
MIX together the tuna, PHILLY, basil, breadcrumbs, pine nuts and seasonings. Divide mixture evenly between the capsicums. Spray with oil.
BAKE in a hot oven 200°C for 15 minutes, then replace capsicum tops and bake a further 5–10 minutes until tender. Place capsicums onto serving plates with green salad. Serve immediately.
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