Tuna And Mushroom Stuffed Peppers

• 4 None red peppers
• 1 tbsp olive oil
• 7 oz button mushrooms, chopped
• 1 None small red onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 6.5 oz canned tuna in oil, flaked
• 3 oz mozzarella, grated
• 1 oz fresh breadcrumbs
• 1 None tomato, seeded and chopped
• 2 tbsp basil, chopped, plus extra to serve

1. Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper.
2. Cut the tops from the peppers and set them aside. Scrape out the seeds and membrane. Place the peppers on the baking sheet, bottoms with the cut side up, tops with the stalk side up. Cover loosely with foil and bake for 15 mins.
3. Meanwhile, in a large frying pan, heat the oil to medium. Saute the mushrooms, onion and garlic for 3-4 mins, until tender.
4. Transfer the onion mixture to a large bowl. Add the tuna, 2/3 of the cheese, the breadcrumbs, tomato and basil. Season to taste and mix well.
5. Remove the foil from the peppers. Fill the peppers evenly with the tuna mixture and sprinkle with the remaining cheese.
6. Bake, uncovered, for 10-15 mins until the cheese melts and is golden. Replace the tops on the peppers and sprinkle with the extra basil to serve.

red peppers, olive oil, button mushrooms, red onion, garlic, mozzarella, fresh breadcrumbs, tomato, basil

Taken from recipes-plus.com/api/v2.0/recipes/24980 (may not work)