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Baked Capsicum with Tuna

Rice proves its versatility once again as the base for this flavoursome tuna, cheese, spinach and pinenut stuffing.

Prep Time:	20 Minute(s)
Cook Time:	30 Minute(s)
Servings:	6+

Ingredients

½ cup basmati rice

2 tbsps pinenuts

6 small red capsicums

425g can GREENSEAS Tuna Chunks in Springwater, drained

100g fresh ricotta

½ cup tasty cheese, grated

25g spinach leaves, chopped

¼ cup flat leaf parsley, chopped

2 spring onions, finely sliced

1 tbsp sweet chilli sauce

2 tbsps olive oil

Directions

Pre-heat oven to 180°C. Cook rice in a saucepan of boiling water for 10 -12 minutes, or until tender. Drain.
Meanwhile, place pinenuts onto a small oven tray and cook for 4-5 minutes, or until golden.
Cut a 1cm top off each capsicum to form a lid. Remove the seeds and membrane. Place capsicum upright in a baking dish or on an oven tray.
Combine rice, pinenuts, GREENSEAS tuna, ricotta, tasty cheese, spinach, parsley, spring onions and sweet chilli sauce. Mix well.
Fill capsicums with rice mixture and place lids on top. Drizzle with olive oil and bake for 25-30 minutes, or until capsicum are tender.