Curried Tuna Stuffed Capsicums


Capsicum makes a sweet, tasty and nutritious vessel for your subtly spiced curried tuna and veggie mix.


  • 450g canned tuna in brine, drained
  • 1 onion, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 tbs butter
  • 1 tsp Madras Chicken curry blend
  • 1 cup cooked rice
  • 1/2 cup cooked veggies (chopped into small pieces-cauliflower, carrot or broccoli)
  • 3 capsicums
  • 2 tbs fresh coriander or spring onion chopped for garnish


  1. Pre-heat oven on 200c
  2. Bake capsicums in oven for 15mins with tops sliced off and scooped out
  3. In a pre-heated frypan cooked chopped onion until soft, add curry powder, garlic and ginger powder
  4. Cook for 1-2 mins and then add rice, veggies and tuna
  5. Stir through until all combined
  6. Load your cooked capsicums and serve
  7. ENJOY!