Minerva Sardines In Tomato Sauce


The La Gondola sardines are caught on day boats, fishing the Atlantic shoreline of Portugual, during the season. They are then skinned and boned by hand for perfect fillets, before being packaged by experienced canners in tomato sauce.

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Sardines*(Sardina pilchardus) 70.8%, water, tomato 7%, olive oil, salt.

Energy 621kj
Fat 8g
of which saturates 2g
Carbohydrate 1.2g
of which sugars 1.2g
Fibre n/a
Protein 19g
Salt 0.8g

Sardine Stuffed Bell Peppers Paired Recipe

This delightful recipe for Sardine Stuffed Bell Peppers is a unique and tasty way to enjoy Minerva Sardines in Tomato Sauce. It serves four. Contact us today at Victus Emporium to find out more.


  • 4 large bell peppers (any colour)
  • 2 cans of Minerva Sardines in Tomato Sauce, drained
  • 1/2 cup cooked quinoa or rice
  • 1/2 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping (optional)


  1. Preheat your oven to 190°C.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly and set aside.
  3. In a large mixing bowl, combine the drained Minerva Sardines in Tomato Sauce, cooked quinoa or rice, diced red onion, diced tomatoes, chopped parsley, crumbled feta cheese, minced garlic, and olive oil. Season with salt and pepper to taste. Mix well.
  4. Stuff each bell pepper with the sardine mixture, packing it in tightly.
  5. Place the stuffed peppers in a baking dish. If desired, sprinkle grated Parmesan cheese on top of each pepper for extra flavour.
  6. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
  7. Remove from the oven, let them cool slightly, and serve your Minerva Sardine Stuffed Bell Peppers as a flavourful and nutritious main course. Enjoy!

Additional information

Weight 0.2 kg