Peppers stuffed with rice and tuna

Tasty and simple to prepare, baked peppers stuffed with rice and tuna are perfect for trips out of town or family dinners.

First course or main course? Hard to say. Peppers stuffed with rice and tuna are good for all occasions , including trips out of town. In fact, these shells contain a complete meal , perfect to enjoy in summer because they are also excellent cold. In this recipe for peppers stuffed with rice we have enclosed all the flavors of the Mediterranean and you will notice it at the first taste.

Capers, olives, but also parsley and cherry tomatoes enrich and complete the flavor of rice and tuna in a simple but effective way. You don't need to be a skilled chef to prepare this dish but thanks to our advice you will be able to get something extraordinary the first time. Ready to get to work?

How to prepare the recipe for peppers stuffed with rice and tuna

1. First, cook the rice in abundant salted water for 2 minutes less than indicated on the package. In fact, it should be al dente as it will still cook in the oven. As for the variety, whatever you have at home is fine: carnaroli, parboiled or basmati.
2. While the rice is cooking, wash the peppers well and divide them in half . For a more scenic effect, cut in half, leaving the stem attached.
3. Remove the seeds and white filaments then season the inside with a little oil (distribute it with your hands or with a brush) and a pinch of salt.
4. In a bowl, combine the cooked rice, the tuna, the olives and capers chopped with a knife, the cherry tomatoes cut into quarters and the parmesan. Season with parsley (but basil and oregano are also good) and use the mixture to stuff the peppers .
5. Place them in a baking dish greased with a little oil and cook at 200°C for 35-40 minutes.

Stuffed peppers are good both when warmed and at room temperature. You can therefore prepare them in advance and bring them to the table without heating them: they are perfect for the summer just like the simpler peppers stuffed with tuna .

We also leave you a video : as you can see, the filling can be enriched as desired by adding, for example, cubes of stringy cheese. They will be even better, especially if served warm.

Conservation

The stuffed peppers will keep in the refrigerator for up to 3 days , closed in an airtight container. It is also possible to freeze them, already portioned, for up to 4-5 months. Thaw them in the refrigerator.

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