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5 pieces (819 grams) Capsicum, cut into half, seeds removed
1 Tablespoon (15 grams) Butter, unsalted
1 cup (250 ml) Milk, evaporated
1 Tablespoon (10 grams) All-purpose flour
1/2 teaspoon (2.5 grams) Salt
1/2 teaspoon (1 gram) Pepper, ground, black
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1 1/2 cups (325 grams) Potatoes, boiled, cubed
1 cup (240 grams) Tuna, chunked
1/3 cup (20 grams) Bread crumbs
1/3 cup (35 grams) Cheese, cheddar, grated

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


Nutrition Facts
Calories per serving (kcal) 138.1
Carbohydrates (g) 15.5
Proteins (g) 10.2
Fat (g) 3.9
Dietary Fiber (g) 1.8
Calcium (mg) 164.0
Iron (mg) 1.1
Sodium (mg) 313.9

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


  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 340 degrees 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 10 servings
Serving size: 1/2 piece (145 g)

Cooking Tips

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

Product Used

taktak 11grev

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