Tuna & Cream Cheese Stuffed Peppers

📝 Ingredients

• 2 red peppers (about 180 g each)
• 2 tins tuna in spring water (about 210 g drained)
• 100 g cream cheese
• 100 g fromage frais
• 1 tsp Dijon mustard
• ½ lemon (zest + 1 tbsp juice)
• 10 g fresh chives
• 1 pinch sweet paprika
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Fork
• Chopping board and knife
• Fine grater
• Scissors
• Airtight container

📖 Steps

1. Drain the tuna very thoroughly by pressing the lid down onto the tin: too much water would make the filling runny. Put it in a bowl and flake it finely with a fork until there are no large pieces left.
2. Wash and dry the chives, then snip them finely with scissors. Wash the lemon half, grate the zest with a fine grater, avoiding the bitter white pith, then squeeze out 1 tbsp juice.
3. Add the cream cheese, fromage frais, mustard, lemon zest and juice and the chives to the tuna, keeping back a pinch of chives to garnish. Mix with a fork until you have a smooth, creamy filling. Season with pepper, taste, then add salt if needed.
4. Wash and dry the peppers. Cut them lengthways into quarters, following their natural ridges, then remove the stalk, seeds and white membranes: you'll have 8 boats. If one tips over, slice a thin sliver off the bottom to steady it.
5. Fill each boat with an eighth of the filling using a teaspoon, pressing down lightly to fill the hollow well. Sprinkle with a pinch of paprika and the remaining chives.
6. Eat straight away, or arrange the boats side by side in an airtight container, packed snugly so they don't tip over, and keep them in the fridge. They keep for 2 days chilled; to take them with you, use an insulated cool bag.