4 portions

4 green chili peppers

200 g sour cream

2 tbsp chopped red bell pepper 

2 tbsp chopped chives

¼ tsp sea salt

pepper to taste

50 gr washed drained can tuna

1 tsp finely chopped onion

1 tsp lemon juice

1 tbsp finely chopped cilantro 

½ mashed boiled egg

½ tsp black sesame seeds

Preheat the oven to 350º F.

Place the green peppers in a baking sheet lined with parchment paper and roast for about 20 minutes. At half time flip them. Remove from oven, open them carefully and remove the seeds and nerves. 

In one bowl mix half of sour cream with bell pepper, chives, salt and pepper. In a second bowl mix the sour cream left with tuna, onion, lemon juice and cilantro. 

Fill the 4 chili peppers with the help of a spoon filling evenly both mixtures, 2 with cream and  peppers and 2 with cream and tuna. Garnish with ciboulette the chili peppers filled with sour cream and bell pepper. Garnish with egg and sesame seeds the chili peppers with tuna.

Per serving 120 gr app (1 stuffed chili pepper)

Bell pepper:

Cal: 164.9 P: 3.8 F: 14.4 Cb: 5.7

Tuna:

Cal: 210.1 P: 10.8 F: 16.2 Cb: 6.1