#ManilaEatUpCreates — CORNED TUNA STUFFED PEPPERS

We are big fans of tuna because it’s versatile, delicious, and full of health benefits since it’s rich in Omega-3. That’s why we’re always on the lookout for anything tuna whenever we hit the supermarket. Speaking of supermarket, we recently saw a tuna brand that caught our eyes because of two things: 1) it says ‘chili’ on the label (we love spicy food); and 2) the label was a rich yellow color which stood out amongst the other tuna in cans in the shelf.

The brand is San Marino. And we bought a few cans to try out their Chili Corned Tuna. The moment we saw the yellow label, one thing came to mind — yellow bell pepper. And the next thing we knew, we were doing ingredient-shopping for our Corned Tuna Stuffed Peppers.

To make our Corned Tuna Stuffed Peppers, you need the following:

    • 4 cups cooked adlai
    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 1 tbsp tomato paste
    • 6 medium tomatoes, diced
    • 1/2 cup water
    • 2 cans San Marino Chili Corned Tuna
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 5 bell peppers, tops and cores removed
    • 100 gms kesong puti
    • salt and pepper to taste
    • fresh cilantro for garnish

Then on to the next tasks:

    • Cook 2 cups of adlai to yield about 4-6 cups of cooked grains. Get about 4 cups. Set aside.
    • In a hot pan, put olive oil and sauté the onions together with the garlic. Let the onions sweat before adding the tomato paste. Stir in the tomato paste then add the diced tomatoes. Sauté for a little bit before adding the water. Season with dried oregano, salt, and pepper. Let it simmer for about 5 minutes or until the liquid has reduced slightly then add the contents of 1 can San Marino Chili Corned Tuna. Then add the 4 cups of cooked adlai. Mix it well with the rest of the ingredients in the pan. Taste. Add salt and pepper if needed.
    • Get one bell pepper and spoon corned tuna mixture into it. Fill it close to the brim. Then let the pepper sit on the baking tray. Repeat the process to the rest of the peppers.
    • Once done, open the 2nd can of San Marino Chili Corned Tuna, and put some on top of each bell peppers.

    • Cover the baking dish with foil and bake for 250°C for 30 minutes. After half an hour, remove the foil and bake for another 10 minutes to get that toasty surface on the tuna.
    • Take out the peppers from the oven and crumble some kesong puti on top. Then garnish with chopped cilantro.

By the way, they taste as good as they look.

Happy cooking!

Check out San Marino Corned Tuna on Instagram.

Follow us on Instagram and on Facebook.

All images appearing on this website, unless noted otherwise, are the exclusive property of Manila Eat Up. All images are copyrighted © Manila Eat Up.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: