Serves 4. Oven Temp: Gas mark 6, 400°F, 200°C
Ingredients
Method
Place the peppers in an ovenproof dish. In a non-stick frying pan, heat the oil and add the Quinova mince, season well and fry gently over a medium heat for 8-10 minutes. Stir in the currants, sweetcorn, tuna, parsley, lemon juice and 3 tbsp of the chopped tomatoes. Mix well and heat through for a further 2-3 minutes. Remove from the heat and spoon the mixture equally into the halved peppers, top each with a dot of tomato puree. Combine the tomatoes and stock and pour around the base of the peppers. Cover with foil and place in a pre-heated oven for 30-35 minutes.
Serve with salad and top peppers with the parmesan shavings.
© Quinova
Advertisement
