Ingredients
- 12 mini sweet peppers, halved and deseeded
- 145g tin tuna in olive oil, drained
- 1 avocado, mashed
- Juice of ½ lemon
- 1 tbsp fresh parsley, chopped
- Salt, pepper
- Chilli flakes to garnish
Method
- Mix tuna, mashed avocado, lemon juice and parsley; season.
- Spoon filling into each pepper half.
- Scatter chilli flakes; serve immediately.