Tuna Stuffed Peppers

Mar 20th
tunapepper2

Sunday was my cheat day. Marking the end of my 4 week primal challenge.

I could go on and tell you in detail about how my day went, about the foods I ate and how it all made me feel, but I wouldn’t want to bore you.

So, in short: I confirmed that pasta is pretty insignificant in my life, as is bread. I felt no urge to buy anything ‘forbidden’ whilst on a trip to the supermarket. Only fresh fruit, veg, meat and fish really appealed to me, and the one thing I had been craving for 3 of the 4 weeks of my challenge, ice cream, really managed to hit the spot!

It wasn’t just any ice cream mind, It was Chin Chin Laboratorists ice cream! London (and Europe’s) first Nitro ice cream parlour in Camden Town. Using liquid nitrogen they turn a high class liquid ice cream base into rich, smooth-as silk, ice cream perfection. With a choice of Pondicherry Vanilla, Valrhona chocolate (80%) or the weekly special PLUS a sauce and topping option. This place (to me) re-invented the concept of ice cream. I was never a huge fan of ice cream until I had this stuff!

With a serving of 80% Valrhona chocolate ice cream topped with fleur de sel caramel sauce and grilled white chocolate chunks, I was in cheat heaven! My 4 weeks of discipline felt completely worthwhile (with a fair weight loss and feeling of self satisfaction) and after craving ice cream – indulging in the smooth creamy hot cold mess – I felt content! I could have eaten a second one, but my earlier bowl of insignificant pasta disallowed me the privilege!

I have now learned my lesson!

Just have the ice cream – two servings preferably!

Having had the chance to prove I am capable of eating a disciplined primal diet, and having results to show for it, I was ready to  get back on track as soon as possible.

Tuna stuffed peppers have become quite a regular item on my menu.

They are quick, easy to make and just damn delicious!

They are also very versatile. Change up the filling to suit you, throw in things sitting in the fridge, make ‘em your own!

These things really are quite versatile. My recipe below is just one example of what you can add to the basic mix. You can make them as you wish. Throw in whatever.

Tuna Stuffed Peppers

Makes: 4 pieces  Takes: 10 minutes

Ingredients:
2 bell peppers (colour of your choice)

1 tin tuna chunks in brine/spring water (130g drained)
60g grated cheddar cheese
30g tomato puree (double concentrate)
1 spring onion/scallion (finely chopped)
10g capers
1 tomato (de-seeded and diced)

  • start by turning on your grill (US:broiler) to the highest setting
  • halve your peppers, and de-seed them
  • place cut side down on a lined baking tray, and place under the heat for 3-4 mins, the peppers will just start to soften and the skin will be close to blistering – remove from oven, and flip them over – watch out for the steam trapped inside!
  • while your peppers are under the heat, mix together your filling
  • starting with the tuna and tomato puree, mix until combined
  • next add in 30g of cheese, and all other ingredients
  • once combined, spoon the tuna mix into the hollows and sprinkle the remaining cheese over the top
  • place back under the grill (US: broiler) and cook for another 3-4 minutes or until the cheese has melted, bubbling and starting to crisp up – YUM!
  • plate-up, serve, eat and enjoy!

Every time I make these stuffed peppers, they’re always slightly different. I’ve added in chopped celery for crunch, a few drops of Tabasco for heat, I’ve even kept it plain and simple when nothing was in the fridge. Just stick to the basic pepper, tuna and cheese then make it your own! ( I do highly recommend including that tomato puree too!)

You really can add any number of things. Before I was being very careful about what I was eating I mixed in some umami paste – now that was delicious!

Add in whatever you like, experiment, and let me know what fabulous concoctions you come up with!

Throw in some chopped black olives, capers, Italian seasoning, and use mozzarella instead of cheddar and you’ll have yourself an Italian stuffed pepper!

Make it French, Moroccan, Indian, Chinese, Spanish – whatever cuisine you’ve a hankering for. Just use the appropriate spicing and ‘bits’ and you’ll have yourself a healthy, filling and speedy meal.

Wishing you all a very happy pepper stuffing experience!

Oooo you could even go completely crazy and use tinned salmon!

Ah! the possibilities are endless!