Name: Tuna and mushroom-stuffed capsicums
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 red capsicums; 1 tablespoon olive oil; 200 gram button mushrooms, chopped; 1 small red onion, finely chopped; 2 clove garlic, finely chopped; 185 gram can tuna in oil, flaked; 3/4 cup pizza cheese; 1/2 cup fresh breadcrumbs; 1 tomato, seeded, chopped; 2 tablespoon basil, chopped, plus extra, to serve

Ingredients

4 red capsicums

1 tablespoon olive oil

200 gram button mushrooms, chopped

1 small red onion, finely chopped

2 clove garlic, finely chopped

185 gram can tuna in oil, flaked

3/4 cup pizza cheese

1/2 cup fresh breadcrumbs

1 tomato, seeded, chopped

2 tablespoon basil, chopped, plus extra, to serve

Method

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

2.Cut tops from capsicums; scrape out seeds and membrane. Place on tray, cut side up, with lids stalk side up. Cover loosely with foil; bake 15 minutes.

3.Meanwhile, in a large frying pan, heat oil on medium. Saute mushrooms, onion and garlic 3-4 minutes, until tender.

4.Transfer onion mixture to a large bowl with tuna, 1/2 cup cheese, breadcrumbs, tomato and basil. Season to taste; mix well.

5.Remove foil. Fill capsicums evenly with mixture; sprinkle with remaining cheese.

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

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