Posted on Thursday, November 3, 2016 in
Seafood Recipes
Tasty Portuguese Tuna Stuffed Peppers Recipe
This tasty Portuguese tuna stuffed peppers recipe, creates a rich and tasty, out of the norm hearty meal, with an extra kick from the chouriço sausage.
| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Very Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 278 |
| Fat | 20g |
| Carbs | 6g |
| Protein | 18g |
Ingredients
8 oz. of fresh Tuna Steak2 large bell peppers split in halves2 teaspoons of lemon juice1 small chourico or half cut into small pieces2 tablespoons of chopped parsley2 tablespoons of olive oil4 tablespoons of grated cheese2 garlic cloves chopped1 tomato choppedSalt (to taste)Pepper (to taste)
Get Portuguese ingredients 
Preparation
- Preheat the oven to 325 degrees Fahrenheit.
- Place the Tuna and the Chourico in a bowl, cut them into pieces, and add the chopped tomato, garlic, the parsley, lemon juice, and salt and pepper (to taste).
- Add two tablespoons of olive oil to the bowl and mix very well.
- Put the mix into the 4 halves of pepper and cover/top each with a tablespoon of grated cheese.
- Place the peppers on a baking sheet and bake them in the oven for about 15 minutes.
Recipe & Photo Credit: easyportugueserecipes.com
Recommended Recipes
Traditional and Quick Portuguese Roupa Velha Recipe
Traditional and quick Portuguese roupa velha, a dish that contains a mix of various unused ingredients to make a meal and it's delicious.
| Level of Difficulty | Very Easy |
| Servings | 4 |
Delicious Portuguese Grilled Sardines Recipe
Experience these delicious Portuguese grilled sardines (sardinhas grelhadas), grilled to perfection for a smoky, savory seafood delight.
| Level of Difficulty | Easy |
| Servings | 6 |
Yummy Portuguese Bacalhau com Natas Recipe
Serve this yummy Portuguese bacalhau com natas recipe (cod with cream), topped with grated cheese and with a side of salad.
| Level of Difficulty | Easy |
| Servings | 4 |
Comments
There are no comments for this recipe.