Add a little colour to your lunch with these vibrant stuffed capsicums packed with a tasty tuna, basil and pine nut filling.
Ingredients
4 medium yellow or red capsicums
2 x 95g cans tomato and onion flavoured tuna
125g PHILADELPHIA Cream Cheese, crumbled into small pieces
1 cup basil leaves, roughly chopped
1/2 cup fresh breadcrumbs
1/3 cup toasted pine nuts
Salt and pepper, to taste
Olive oil spray
Green salad, to serve
Method
SLICE the tops off the capsicums and discard seeds. Place capsicums on a lined baking tray, cut side up
MIX together the tuna, PHILLY, basil, breadcrumbs, pine nuts and seasonings. Divide mixture evenly between the capsicums. Spray with oil
BAKE in a hot oven 200°C for 15 minutes, then replace capsicum tops and bake a further 5-10 minutes until tender. Place capsicums onto serving plates with green salad. Serve immediately
