TUNA & MUSH­ROOM STUFFED CAPSICUMS

Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 30 mins | Serves 4

4 red capsicums

1 tbsp olive oil

200 g but­ton mush­rooms, chopped 1 small red onion, nely chopped

185 g can tuna in oil, aked

¾ cup pizza cheese

½ cup fresh bread­crumbs

1 tomato, chopped and seeded

2 tb­sps basil, chopped plus ex­tra to serve

1. Pre­heat oven to mod­er­ate, 180 C. Line an oven tray with bak­ing pa­per.

2. Cut tops from capsicums and scrape out seeds and mem­brane. Place on tray, cut side up, with lids stalk side up. Cover loosely with foil and bake 15 mins. 3. Mean­while, in a large fry­ing pan, heat oil on medium. Saute mush­rooms, onion and gar­lic 3 to 4 mins, un­til ten­der.

4. Trans­fer onion mix­ture to a large bowl with tuna, ½ cup cheese, bread­crumbs, tomato and basil. Sea­son to taste and mix well.

5. Re­move foil and ‰ll capsicums evenly with mix­ture. Sprin­kle with re­main­ing cheese.

6. Bake, un­cov­ered, 10 to 15 mins, un­til cheese melts and is golden. Scat­ter ex­tra basil over to serve.

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