Capsicums with Tuna, Basil & Pine Nuts

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Capsicums with Tuna, Basil & Pine Nuts
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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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