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Pimientos Rellenos de Atún | Spanish Baked Peppers
(0)
50 min
Under an hour
Knuspr-Küche
Sonnengereifte rote Paprikahälften, gefüllt mit saftigem Thunfisch-Sofrito aus aromatischen Tomaten, Zwiebeln und mediterranen Kräutern, überbacken mit würzigem Manchego. Ein spanischer Klassiker aus dem Ofen – proteinreich, herrlich aromatisch und im Handumdrehen zubereitet.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Thoroughly wash the red bell peppers, cut them in half lengthwise, and carefully remove the stems, white membranes, and seeds so that sturdy shells for filling are formed. Lightly brush a suitable baking dish with a little olive oil and place the pepper halves inside cut-side up.
Finely dice the yellow onion and garlic cloves. Lightly drain the canned tuna and roughly flake it with a fork in a bowl. Finely grate the Manchego cheese.
Preparing the filling
In a large frying pan, heat the remaining extra virgin olive oil over medium heat. Sauté the diced onion for 3–4 minutes until translucent, then add the garlic and sauté for about 1 minute until fragrant.
Chef's tip
This pairs wonderfully with a fresh, crusty baguette or ciabatta to dip into the fruity tomato sauce, or with a crisp green leaf salad.
Leftovers keep wonderfully in the refrigerator and taste great reheated or even lukewarm the next day.
Ingredients
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