Ingredients
2 oz butter
2 medium onions, chopped
2 garlic cloves, chopped
4 medium tomatoes, blanched, peeled and chopped
16 oz tinned tuna fish, drained
1 tbspn chopped, stoned olives
8 oz grated cheddar cheese
1 tspn salt
½ tspn pepper
¼ tspn cayenne pepper
6 medium green peppers, cut in half crossways, pith and seeds removed
5 fl oz tomato juice, with a touch of Worcester sauce
Method
Preheat oven to 180°C or gas mark 4.
In a medium sized frying pan, melt the butter. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft, but not brown.
Add the tomatoes and cook for a further 3 minutes stirring constantly. Remove the frying pan from the heat.
With a slotted spoon, transfer the onions, garlic and tomatoes to a medium sized bowl. Add the tuna fish, olives, half the cheese, salt, pepper and cayenne. Mix the ingredients well with a wooden spoon and mix thoroughly.
Spoon the tuna fish mixture into the pepper halves. Sprinkle the top with the remaining cheese.
Place the peppers in a medium sized baking dish. Pour the seasoned tomato juice around the peppers. Place the baking dish in the oven and bake for 30 to 40 minutes or until peppers are tender.
Remove the dish from the oven and transfer the peppers to a heated serving dish. Spoon over any liquid in the baking dish and serve immediately.
Alternatively allow the peppers to cool. When they are cool, cover over the dish with cling film and put in the fridge to chill for about 3 hours or until they are quite cold for serving.