SRSLY RECIPES

Tuna Puttanesca Stuffed Peppers with Crispy Seeded Crumbs

Name: Tuna Puttanesca Stuffed Peppers with Crispy Seeded Crumbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 1 slice SRSLY Seeded Artisan Sliced Bread (18g), finely blitzed into fresh crumbs; 224g tuna in spring water, weighed after draining; 2 large red peppers (300g edible flesh), halved lengthways and seeds removed; 160g passata; ½ small onion (40g), finely chopped; 1 small garlic clove (3g), finely chopped; 20g pitted black olives, roughly chopped; 2 tsp drained capers (10g), roughly chopped; 1 tsp olive oil (5ml), divided; 1 tsp dried oregano (1g); 2 tbsp chopped flat-leaf parsley (5g); 60g mixed salad leaves; 2 tsp red wine vinegar (10ml), for the salad; A generous pinch of black pepper (about 0.4g)

Estimated 33.9g protein and 276 kcal per complete serving, with 13.9g net carbs. Sweet roasted peppers packed with tuna, tomato, olives and capers, with a crisp, garlicky seeded topping.

Prep15 minutes

Cook35 minutes

Serves2

~33.9g Protein

~276 kcal Calories

~13.9g Net carbs

~7g Fibre

~11.3g Sugars

Jump to recipe Shop SRSLY Seeded Artisan Sliced Bread

A NEW WAY WITH YOUR FAVOURITES

A brighter way to do tuna.

A warm tuna lunch with plenty of colour and no rice filling. One pepper, split into two generous halves, makes each serving; all the seeded crumbs, cooking oil and salad are included. The puttanesca-inspired filling is briny rather than fiery.

Why you’ll love it

Protein in this serving

Approximately 33.9g protein from tuna and seeded bread.

Fibre from familiar foods

Approximately 7g fibre per serving, with contributions from peppers, seeded bread and the leaf salad.

A useful freezer staple

Keep SRSLY Seeded Artisan Sliced Bread ready for another meal, following the pack’s storage and defrosting guidance. Shop SRSLY Seeded Artisan Sliced Bread

LET’S MAKE IT

Tuna Puttanesca Stuffed Peppers with Crispy Seeded Crumbs

Makes 2 servings. One serving is 2 stuffed pepper halves, half the seeded topping and half the leaf salad. All stated cooking fat, coating, sauces, toppings and sides are included in the estimates. Approximate total time: 50 minutes.

Ingredients

1 slice SRSLY Seeded Artisan Sliced Bread (18g), finely blitzed into fresh crumbs

224g tuna in spring water, weighed after draining

2 large red peppers (300g edible flesh), halved lengthways and seeds removed

160g passata

½ small onion (40g), finely chopped

1 small garlic clove (3g), finely chopped

20g pitted black olives, roughly chopped

2 tsp drained capers (10g), roughly chopped

1 tsp olive oil (5ml), divided

1 tsp dried oregano (1g)

2 tbsp chopped flat-leaf parsley (5g)

60g mixed salad leaves

2 tsp red wine vinegar (10ml), for the salad

A generous pinch of black pepper (about 0.4g)

Nutrition & tips

Method

Start the peppers

Heat the oven to 190°C fan / 210°C conventional. Put the pepper halves cut-side up in a roughly 25 × 20cm roasting dish. Add 3 tbsp water around them, cover loosely with foil and roast for 15 minutes to begin softening.

Make the rich tomato filling

Heat ½ tsp olive oil in a small non-stick saucepan. Add the onion and 2 tbsp water and cook gently for 6–8 minutes until soft, adding another splash if needed. Add half the garlic and the oregano for 30 seconds. Stir in the passata, olives, capers and pepper; simmer for 4–5 minutes until thick. Fold in the drained tuna, keeping some flakes intact.

Top with seeded crumbs

Mix the fresh crumbs with the remaining garlic, remaining ½ tsp oil and half the parsley. Take the peppers from the oven, uncover and spoon the tuna mixture equally into the four halves. Scatter all the crumbs evenly over the top; this is a light, crisp topping rather than a thick crust.

Bake and finish

Return the uncovered dish to the oven for 15–18 minutes until the peppers are tender, the filling is piping hot and the crumbs are golden. If the top colours early, cover loosely with foil. Toss the leaves with the vinegar. Serve two pepper halves each with half the salad and the remaining parsley.

START WITH SRSLY

SRSLY Seeded Artisan Sliced Bread

One seeded slice becomes a crisp topping for four generously filled pepper halves.

Shop SRSLY Seeded Artisan Sliced Bread

Nutrition & tips

Estimated per serving: 2 stuffed pepper halves, half the seeded topping and half the leaf salad.

Estimated per complete serving: 276 kcal; protein 33.9g; net carbs 13.9g; sugar 11.3g; fibre 7g; fat 7.3g; saturates 1.1g; salt 1.8g.

Estimated UK carbohydrate: 13.9g per serving. UK carbohydrate already excludes fibre, so fibre has not been subtracted again. Net carbs use the featured SRSLY product’s published net-carb figure, accounting for its listed polyols once. These are estimates; brands, drained weights and portions change the numbers.

Drain and weigh the tuna before adding it. A wet filling will soften the crumb topping, so simmer the tomato sauce until it holds its shape on a spoon.

Taste before adding salt: tuna, olives and capers already bring salt. No extra salt is included in the estimate.

Seeded bread crumbs brown quickly. Place the dish in the middle of the oven and use the tenderness of the peppers as well as the crumb colour to judge readiness.

Allergens: Wheat/gluten, egg, oats, sesame and fish. Check olives, capers and vinegar for sulphites and other declared allergens.

Make something else delicious: Lemon, Caper & Dill Tuna Bagel with Cucumber Salad · Crispy Lemon & Chive Tuna Fishcakes with Yoghurt Dip · Browse all SRSLY recipes

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Tuna Puttanesca Stuffed Peppers with Crispy Seeded Crumbs

A brighter way to do tuna.

Why you’ll love it

Protein in this serving

Fibre from familiar foods

A useful freezer staple

Tuna Puttanesca Stuffed Peppers with Crispy Seeded Crumbs

Method

Start the peppers

Make the rich tomato filling

Top with seeded crumbs

Bake and finish

SRSLY Seeded Artisan Sliced Bread

Nutrition & tips

Country/region