Pepper Stuffed with Tuna and Ricotta
by Editorial Staff
Baked bell peppers stuffed with tuna, ricotta, pickled cucumber, and herbs are worth cooking. This cold appetizer is quite unusual and tasty.
Ingredients
- Bulgarian pepper – 300 g (6 small pieces)
- Canned tuna – 150 g
- Cream cheese (ricotta) – 140 g
- Pickled cucumber – 1 pc.
- Greens (parsley, dill, onion) – 10 g
Directions
- Prepare all the ingredients for the Tuna and Ricotta Bell Pepper Snack.
Wash the pepper, remove the seeds.
- Preheat the oven to 200 degrees, put the peppers on a baking sheet, and bake in the oven for 15 minutes.
- Finely chop the cucumber.
- Grind the herbs.
- Put canned tuna, ricotta, cucumber, herbs in a salad bowl.
- Mix all ingredients well.
- When the pepper is baked to a tan, remove it from the oven.
- Put the pepper in a saucepan, cover tightly.
- After 10 minutes, when the pepper has cooled down a little, remove the skin, then stuff the peppers with the prepared mixture of tuna with ricotta, cucumber, and herbs.
- Put baked peppers stuffed with tuna and ricotta in the refrigerator for 1 hour.
- Before serving, a cold appetizer of peppers stuffed with tuna and ricotta, you can lightly drizzle with sour cream and garnish with herbs.
Enjoy your meal!
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