Padron peppers stuffed with tuna fish

Fry the diced onions with a dash of olive oil, then add chopped garlic and season with oregano, thyme, paprika powder, turmeric and black pepper. Stir and add the red and green peppers, fry everything together, add the drained tuna, the hard-boiled and cut eggs, stir and finally add the tomato and cook for a few minutes to combine flavors. Turn off and set aside.

Wash the Padron peppers well with water and vinegar to remove any residue, dry them and then remove the seeds by making a round cut in the ass and then make a cut lengthwise and leave it for stuffing. You take a tray put a drizzle of olive oil spread on the tray and then go filling the peppers one by one and placing them on the tray until they are all done. Once they are all placed on the tray we take them to the oven at 200 degrees for about 30 minutes, prick them and if they are soft we put cheese on top to gratin for a couple of minutes and when we see that the cheese is gratin, we take it out and let it rest. Ready They are delicious....