Tuna & Caribbean Couscous Stuffed Peppers
Tuna & Caribbean Couscous Stuffed Peppers The Caribbean spice in our couscous adds a punch of flavour to these easy, cheesy tuna stuffed peppers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Oven
- Microwave
- Baking sheet
- Plate
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Colander
- Can opener
- Spoon
- Measuring spoon
- Saucepan
Ingredients
- 4 peppers (red, green or yellow), cut in half, deseeded
- 1 x packet of Ainsley Harriott Caribbean Couscous
- 1 tin of tuna in brine or water, drained and flaked
- 2 spring onions, trimmed and finely sliced
- 1 x 226g tin of chopped tomatoes
- 200g black beans from a tin, rinsed and drained
- 2 tbsp chopped coriander or parsley, plus extra to serve
- 200g cheese
- pinch of chilli flakes (optional)
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