The light pepper and tuna cream is a dressing made from peeled peppers and canned tuna with low oil content.
I used air-fried roasted peppers.

It is prepared in just a few minutes and is hearty, fresh, and flavorful.

Versatile:
• topping for bruschetta and crostini;
• pasta dressing;
• excellent as a mousse.

We consume the fruit of the peppers.
^{Green peppers are less ripe and therefore less sweet but may cause digestive problems.
Yellow and orange peppers are ripe.
Red peppers are fully ripe, thus sweeter [with a higher carbohydrate and sugar content than green peppers].}
Having digestive issues, I choose square or elongated peppers called bull’s horns or cornetto of red or yellow mature color and sweet pulp.

Peppers are among the vegetables that in case of hyperglycemia, prediabetes, and type 2 diabetes could [conditional] cause an increase in blood sugar, so they should be consumed in moderation, and it is advisable to monitor the glycemic response.

^{In the Accu-Check diet meter, you will find the CHO count per serving:
• 300 g serving of roasted peppers raw weight [cooked 150 g] → CHO 20.1.}

^{It is important to know that tuna in oil has a higher energy intake than fresh products due to the calories of the preserving liquid while the calorie and noble fat intake remains unchanged.
To avoid this inconvenience, you can buy it naturally or drain it well before seasoning with a drizzle of extra virgin olive oil.
Recently, I found a light canned tuna with very little extra virgin olive oil and 60% less fat than traditional oil-packed products at the supermarket. I find it excellent as it is more compact than the natural one.
As with other canned oil products, it should be consumed occasionally.}