TUNA STUFFED PEPPERS
AJI-NO-MOTO® UMAMI SEASONING
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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
- CUT. Using a knife, cut capsicum into half then remove the seeds.
- 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.
- ASSEMBLE. In a roasting pan assemble the capsicum and add the potato- tuna mixture. Cover with bread crumbs and cheese.
- BAKE. In a pre-heated oven, bake capsicum at 170°C (340°F) for 20 minutes, then remove from the oven to cool.
- 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
