High-fibre chickpea tuna stuffed peppers
Enjoy these stuffed peppers filled with creamy vegan tuna – a high-fibre, plant-based alternative to traditional tuna that's perfect for a quick lunch or light dinner
Ingredients
Ingredients
- 2 red bell peppers
- 1 tin chickpeas
- 1 stalk celery
- Juice of ½ lemon
- 2 tbsp vegan mayo
- ½ tsp wholegrain mustard
- ½ tsp garlic powder
- 1 tbsp chopped fresh parsley
| Per | Serving |
|---|---|
| Energy (kcal) | 307 kcal |
| Fat | 15g |
| of which saturates | 1g |
| Carbohydrates | 35g |
| of which sugars | 11g |
| Fibre | 11g |
| Protein | 10g |
Method
Step 1
Preheat the oven to 180°C. Halve the peppers lengthways and remove the seeds and core. Place cut-side down on a lined baking tray and roast for around 15 minutes until tender but still holding their shape.
Step 2
Meanwhile, add the drained chickpeas to a large bowl and mash with a fork or potato masher until mostly smooth, leaving a little texture.
Step 3
Stir through the celery, lemon juice, vegan mayo, wholegrain mustard and garlic powder. Season with salt and black pepper and mix until well combined.
Step 4
Leave the peppers to cool for a few minutes before spooning the chickpea tuna mixture evenly into each half.
Step 5
Scatter over the chopped parsley and serve straight away, with a crisp green salad or rocket on the side.
Chickpea tuna stuffed peppers FAQs
Yes – and easily too. You can roast the peppers and prepare the chickpea tuna filling up to two days in advance. Store them separately in the fridge, then fill the peppers just before serving to keep everything fresh.
Absolutely. While chickpeas create the classic flaky texture of chickpea tuna, you can also use cannellini beans or butter beans for a slightly creamier filling. Adjust the seasoning to taste before serving.
You can – red peppers are naturally sweeter, but yellow, orange or green stuffed bell peppers all work well. Green peppers have a slightly more savoury flavour, while yellow and orange peppers are milder and sweeter.
