Stuffed Peppers with Tuna and breadcrumbs

No. of ingredients: 10
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Serves 4
Complexity: medium

Ingredients:

• 4 green bell peppers/capsicums
• 1 tablespoon onion (finely chopped)
• 1 cup bread crumbs (soft; divided)
• 1 egg (slightly beaten)
• 1/2 cup milk
• Salt (to taste)
• Black pepper (to taste)
• 1 teaspoon lemon juice (fresh)
• 1 (7 1/2-ounce) can tuna (flaked)
• 2 tablespoons butter (melted)
• Optional: shredded cheddar, Swiss, or Parmesan cheese

How to prepare:

1. Gather the ingredients. Preheat the oven to 200 degrees celsius.
2. Cut the bell peppers in half vertically and remove the stem, seeds, and white membrane.
3. Boil the pepper shells in salted water for 5 minutes. Drain well.
4. In a mixing bowl, combine the onion, 1/2 cup bread crumbs, beaten egg, milk, salt and pepper, lemon juice, and tuna.
5. Fill the pepper shells with the bread crumb mixture.
6. Mix the melted butter with the remaining 1/2 cup bread crumbs; sprinkle over stuffed peppers. Place in a shallow baking dish and bake for 15 minutes. If desired, top with shredded cheese 5 minutes before the peppers are finished baking.
7. Serve and enjoy!

Extra Tips:

• You can use which type of bell pepper/capsicum you prefer: orange, red or yellow. 
• Better use freshly squeezed lemon or lime juice. The bottled versions are usually sweetened.
• You can extract about 3 tablespoons of juice from one average lemon and you only need 1 for the filling. Cut the lemon into wedges and serve the extra ones on the side and have your guest garnish their dish with extra lemon juice if they want.