Tuna-Stuffed Romano Pepper with Feta
over fragrant couscous with courgette & capers
This recipe provides 270g vegetables per portion
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Romano pepper
½ piece
Courgette
½ piece
Onion
½ can
Tuna packed in olive oil
(Contains Fish)
½ sachet(s)
Sicilian-style herb mix
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh flat leaf parsley
(May be present Celery)
50 g
Organic full-fat yogurt
(Contains Milk)
25 g
Feta
(Contains Milk)
10 g
Capers
Not included in your delivery
125 milliliters
Water
½ teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil 125ml water per person in a saucepan (see Tip).
- Cut the Romano pepper in half lengthways and remove the seeds. Finely dice the courgette and chop the onion.
- Drain the tuna, reserving the oil in a small bowl.
- Heat a drizzle of this oil in a frying pan over medium-high heat. Fry the courgette, onion and Sicilian-style spices for 5 - 6 minutes.
Tip: you can also boil the water in a kettle to save time.
- In a bowl, combine the couscous with the Peruvian-style spices.
- Pour in the boiling water and mix well.
- Cover the bowl and set aside for 10 minutes. When the couscous is done, fluff it with a fork. Season with salt and pepper.
- Heat the rest of the oil from the tuna in a large deep frying pan over medium-high heat.
- Fry the Romano pepper for 2 - 3 minutes with the lid on, then turn the pepper over and fry for another 2 - 3 minutes.
Did you know... Romano peppers are high in vitamin C, which plays an essential role in iron absorption.
- Stir the tuna into the courgette and onion, then taste and season with salt and pepper if needed.
- Finely chop the parsley.
- In a bowl, combine the yogurt with the honey and mustard. Season with salt and pepper if needed.
- Fill the Romano peppers with the tuna and courgette.
- Fry the stuffed peppers over medium-high heat for 1 - 2 minutes with the lid on.
- Stir the parsley into the couscous.
- Serve the couscous on plates and top with the Romano pepper.
- Drizzle over the honey-mustard yogurt.
- Crumble over the feta and garnish with the capers.