Do you like dishes with contrasting tastes? Those that as soon as you taste them have a rustic touch reminiscent of our grandparents? Perfect, we have just the right recipe for you. Peppers stuffed with tuna, rice and tomatoes will give you an extremely tasty and lively first course.
In fact, it is a mix of outer crunchiness and inner softness that gives an amazing result. In addition, since they do not contain excessive calories these peppers meet the needs of those who are on a diet, as for once they will be able to do without settling and indulge in a tasty and good dish without any particular problems.
If you are worrying about the preparation you can reassure yourself right away, the process is even faster than you may think and you will only need a few minutes.
Tuna, rice and tomato stuffed peppers recipe: never tasted so good!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
6 medium peppers
320 g rice
300 gr diced cherry tomatoes
300 gr well-drained tuna in oil
150 gr diced soft cheese (such as galbanino light)
A few tablespoons of extra virgin olive oil
A handful of diced olives
A few tablespoons of grated Parmesan cheese
Just enough salt and pepper
- First cook the rice in salted water, drain it when al dente and let it cool in a clean bowl.
Now wash and dry the peppers, open them sideways, clean them by removing the inner seeds and set them aside for a moment.
- Now season the rice with a drizzle of oil, add the diced cherry tomatoes, well-drained tuna and diced olives, mix, add another drizzle of oil, salt, a few tablespoons of grated Parmesan and diced soft cheese and stir.
- Having done this season the inside of the peppers with salt and bell pepper and brush them with a little oil. Finally stuff them with the rice filling, sprinkle the surface with a little grated Parmesan cheese and lay them in a drip pan previously lined with special paper.
- Finally put to bake in a preheated oven for 20 minutes at a temperature of 180°C, when finished bring to the table.