Simple to prepare and tasty, first course or appetizer, hot or cold, these peppers stuffed with rice are really worth trying.
Ingredients (for 4-5 people)
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Large peppers 4
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Cherry tomatoes 150 gr.
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Tuna 2 cans of 80 gr.
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Rice 200 gr.
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White olives 100gr.
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Extra virgin olive oil 60 gr.
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Salt to taste
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Basil to taste
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Breadcrumbs to taste
Wash and cut the peppers in half, removing the seeds and white filaments inside them. Add a pinch of salt in each one. Dice only half a layer of bell pepper and set aside the remaining 7 halves.
Pit and cut the olives into small pieces, drain the tuna from the oil, wash and dice the cherry tomatoes. Chop the basil. Heat the rice al dente.
Brown the cherry tomatoes and diced pepper in a pan with three tablespoons of oil. Add salt.
Cook over high heat for 5 minutes.
Put the chopped olives, tuna, rice, cooked peppers with cherry tomatoes with their sauce and basil in a bowl. Season with salt if necessary.
Mix the ingredients well.
Fill the peppers, sprinkle some breadcrumbs on each and finally pour the remaining oil on each one. On the bottom of the pan add 100ml of water.
Put in the oven at 180* for 40 minutes until you see that they are golden brown.
The dish is ready for your table! Enjoy your meal!
"To love is to let oneself be guided by the heart ..." (Carmen)