Peppers Stuffed with Rice and Tuna
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Ingredients
- 4 large red peppers
- 150 g long-grain rice
- 250 g tinned tuna in olive oil, drained
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 200 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 21.6 g
- Carbohydrate
- 46.6 g
- of which sugars
- 12.1 g
- Fat
- 14 g
- of which saturates
- 2.3 g
- Fibre
- 5.9 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the tops off the peppers and scoop out the seeds.
- 2
Heat the olive oil in a pan and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Add the rice and vegetable stock, bring to a simmer, cover and cook for 12 minutes until the rice is nearly tender.
- 4
Stir in the tuna, season well and spoon the mixture into the pepper shells, standing them in a baking dish.
- 5
Cover with foil and bake for 25-30 minutes until the peppers are tender.
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