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# Les Poivrons Farcis au Thon et Parmesan: A Delicious French-Inspired Stuffed Pepper Recipe
If you’re looking for a flavorful, healthy, and satisfying dish, **Les Poivrons Farcis au Thon et Parmesan** (Stuffed Peppers with Tuna and Parmesan) is the perfect recipe. This dish combines the savory richness of tuna with the bold flavors of parmesan cheese, all nestled inside vibrant bell peppers. It’s a French-inspired take on stuffed peppers, offering a delightful mix of textures and tastes that will satisfy your taste buds without overwhelming your senses.
Stuffed peppers are incredibly versatile, and this variation, using tuna, is both light and protein-packed, making it an ideal option for lunch or dinner. Whether you’re following a low-carb diet or just looking for a wholesome, flavorful meal, **Les Poivrons Farcis au Thon et Parmesan** is sure to become a favorite in your recipe rotation.
## Why You’ll Love Les Poivrons Farcis au Thon et Parmesan
* **Healthy and Nutritious:** Tuna is an excellent source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. The bell peppers add fiber, vitamins A and C, and antioxidants, making this dish a well-rounded, nutrient-dense meal.
* **Quick and Easy to Prepare:** With minimal ingredients and preparation time, this recipe is both simple and quick to prepare. It’s perfect for busy weeknights or meal prep.
* **Low-Carb & Gluten-Free:** This dish is low in carbs and free from gluten, making it suitable for a variety of dietary needs.
* **Flavorful and Filling:** The combination of tuna, parmesan, and herbs creates a savory, satisfying filling that pairs beautifully with the sweetness of the roasted peppers.
## Ingredients for Les Poivrons Farcis au Thon et Parmesan
To make these delicious stuffed peppers, you’ll need the following ingredients:
### For the Stuffed Peppers:
* **4 large bell peppers** (red, yellow, or green)
* **2 cans of tuna** (in oil or water, drained and flaked)
* **1/2 cup grated parmesan cheese** (plus extra for topping)
* **1/4 cup breadcrumbs** (optional, for added texture)
* **1 small onion** (finely chopped)
* **2 cloves garlic** (minced)
* **1 tablespoon olive oil**
* **1 tablespoon chopped fresh parsley** (or dried parsley)
* **1 tablespoon fresh lemon juice** (optional, for a zesty flavor)
* **Salt and pepper** to taste
### For the Sauce:
* **1 cup crushed tomatoes** (or tomato passata)
* **1 tablespoon olive oil**
* **1 teaspoon dried oregano**
* **1/2 teaspoon chili flakes** (optional, for a bit of heat)
* **Salt and pepper** to taste
## Instructions
### Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Wash the bell peppers and slice them in half lengthwise. Remove the seeds and membranes from the inside. If you want a softer texture, you can blanch the pepper halves by placing them in boiling water for 3-4 minutes and then draining them well.
Place the bell pepper halves in a baking dish, cut side up, ready to be filled with the tuna mixture.
### Step 2: Prepare the Tuna Filling
In a large bowl, combine the drained tuna with the grated parmesan cheese, breadcrumbs (if using), chopped onion, minced garlic, and fresh parsley. Drizzle in the olive oil and mix everything together until well combined. Season with salt and pepper to taste.
For an extra burst of flavor, add the fresh lemon juice to the mixture. This will give the filling a nice balance, cutting through the richness of the tuna and cheese.
### Step 3: Stuff the Peppers
Spoon the tuna filling into each of the bell pepper halves, pressing gently to ensure the filling is evenly distributed and compacted. Top each stuffed pepper with a little extra grated parmesan cheese for an extra golden, cheesy finish when baked.
### Step 4: Make the Tomato Sauce
In a small saucepan, heat the olive oil over medium heat. Add the crushed tomatoes and stir in the dried oregano, chili flakes (if using), and a pinch of salt and pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to combine and develop. You want the sauce to be slightly thickened but not too dry.
