TUNA STUFFED PEPPERS RATINGS: No ratings yet.

AJI-NO-MOTO® UMAMI SEASONING

Recipe Finder

Ingredients

3 pcs. (490 g) Capsicum, cut into half, seeds removed
2 tsps. (9 g) Butter, unsalted
2/3 cup (150 ml) Milk, evaporated
1 tsp. (6 g) All-purpose Flour
1/4 tsp. (1.5 g) Salt
1/4 tsp. (0.5 gram) Pepper, ground, black
1/4 pack (1/2 tsp) (2.8 g) AJI-NO-MOTO® Umami Seasoning
1 cup (195 g) Potatoes, boiled, cubed
2/3 cup (144 g) Tuna, chunked
1 Tbsp. (12 g) Bread crumbs
2 Tbsps. (21 g) Cheese, cheddar, grated

Reduced sodium by 35%
Original sodium content: 2 teaspoons (10 g) Salt

NUTRITION INFORMATION

Nutrition Facts
Calories per serving (kcal) 167.44
Carbohydrates (g) 15.8
Proteins (g) 9.9
Fat (g) 7.19
Dietary Fiber (g) 2.87
Calcium (mg) 119.82
Iron (mg) 1.44
Sodium (mg) 364.58

Good to Know Nutrition Facts!

Red bell peppers are a great source of Vitamin B6 and Folate. Both these vitamins and minerals can help prevent anemia.

Preparation time: 20 minutes
Cooking time: 20 minutes

Procedure

  1. CUT. Using a knife, cut capsicum into half then remove the seeds.
  2. MIX. In a hot saucepan, melt the butter then add milk, flour, salt, pepper, and AJI-NO-MOTO®. Cook until it thickens. Add boiled potatoes and tuna chunks, mix well then set aside.
  3. ASSEMBLE. In a roasting pan assemble the capsicum and add the potato- tuna mixture. Cover with bread crumbs and cheese.
  4. BAKE. In a pre-heated oven, bake capsicum at 170°C (340°F) for 20 minutes, then remove from the oven to cool.
  5. SERVE. Transfer on a platter, assemble the cooked stuffed pepper, serve and enjoy.

Makes 6 servings
Serving size: 1/2 piece (145 g)

Cooking Tips

You can also use a portable kitchen torch to brown your peppers, but it is a slow process.

Product Used

taktak 11grev

Please rate this