Summary

Ingredients

• 1 bell pepper (s), no greens
• 0.5 can ½ tuna
• 0.33 cups cream cheese with herbs or garlic
• 2 mushrooms, fresh, possibly 4 small ones from the can
• 1 tablespoon parmesan, freshly grated
• 1 pinch (s) parsley
• 1 pinch (s) oregano
• 1 pinch (s) basil
• 2 dashes Maggi
• 1 squirt lemon juice
• 1 pinch (s) cayenne pepper
• 25 g cheese, rated
• some margarine for the mold
• 1 small clove garlic, possibly
• 1 pinch (s) paprika powder, noble sweet
• Spice (s)

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Instructions

1. Preheat the oven to 200 degrees, turn on the grill. Grease a small baking dish (I use the flat lid of a small round glass dish for a pod) with margarine. Halve the bell peppers lengthways, remove the seeds and white separating membranes (the stem can be left on for optical reasons, but does not have to). Wash and dry the peppers. Put in the buttered baking dish.
2. For the filling, drain the tuna, place the drained pieces of fish in a bowl and add the cream cheese. I usually take the cheese with herbs and garlic flavor, so there is less need to be seasoned. If you use natural cheese, you can squeeze a small clove of garlic into the bowl.
3. Clean the mushrooms with a damp cloth (drain the canned mushrooms) and cut into fine pieces and place in the bowl. Add the maggi and lemon juice and mix the ingredients together well with a fork. It should be a pulpy mass. Now fold in the parmesan and season with oregano, basil, parsley and cayenne pepper and spices.
4. Now pour the mixture evenly into the halves of the pods, stuffing nicely. The amount should fill the pod well and only protrude in a gentle hill over the pod, otherwise it could run away when heated. Scatter grated cheese over the filling, press down lightly and dust the top of the cheese with a little paprika.
5. Grill the peppers for 10 minutes at 200 degrees on the middle rack, then reduce the temperature to 150 degrees and cook for another 5 minutes. Turn off the oven and let the pods rest in the warm oven for 3 - 5 minutes. The pepper halves should still have bite, but be cooked.
6. Grilling can make the shell brown slightly; if you don`t like it so dark, cover the halves with aluminum foil for the first 10 minutes and then only let the cheese turn golden brown and crispy.
7. The mushrooms can be exchanged or supplemented with other vegetables as desired. However, you should make sure that the vegetables are not too watery. For tomatoes e.g., remove the seeds and the wobbly inner workings and only use the firm pulp.
8. Half a peppers to a whole pepper can be enough as a side dish or starter for one person to fill you up as a main course, you can count on 1.5 - 2 pods per person, then salad or fish (e.g. grilled salmon) or baguette as a side dish pass.