Peppers stuffed with rice and tuna: the recipe for an easy and tasty summer dish
Peppers stuffed with rice and tuna are a tasty and colorful dish, ideal to be served in summer as a single dish or as a second course. A variant of peppers stuffed with rice made with the addition of tuna, capers, spring onion and oregano, but which you can enrich with your favorite ingredients. The preparation is fast, just the time to cook the rice, mix it with the tuna and the rest of the ingredients; the peppers will then be stuffed and baked in a short time. Once ready serve them warm or cold, they will still be delicious. So let’s see all the steps to make them in the best way.
How to prepare peppers stuffed with rice and tuna
Cook the rice in plenty of boiling salted water, drain it al dente and let it cool 1. Clean one of the peppers, remove seeds and filaments and cut it into small pieces. Remove the cap from the rest of the peppers and empty them 2. Chop the spring onions and brown them in a pan with the extra virgin olive oil 3. Add the pepper cut into small pieces, add also salt and pepper and cook for 5 minutes, stirring occasionally. Add the previously cooked rice and sauté it.
Cook the rice in plenty of boiling salted water, drain it al dente and let it cool 1. Clean one of the peppers, remove seeds and filaments and cut it into small pieces. Remove the cap from the rest of the peppers and empty them 2. Chop the spring onions and brown them in a pan with the extra virgin olive oil 3. Add the pepper cut into small pieces, add also salt and pepper and cook for 5 minutes, stirring occasionally. Add the previously cooked rice and sauté it.
Drain the tuna, add the desalted capers and mix. Also add the sautéed rice and the oregano and mix everything together 4. Add salt and pepper to the peppers and stuff them with the mixture you have prepared 5. Place the peppers on a baking tray lined with parchment paper, cover them with the caps, season with extra virgin olive oil and cook in a preheated oven at 180 degrees C for about 20 minutes. Once ready, let them slightly cool or serve them cold. Your peppers stuffed with rice and tuna are ready to be brought to the table 6.
Drain the tuna, add the desalted capers and mix. Also add the sautéed rice and the oregano and mix everything together 4. Add salt and pepper to the peppers and stuff them with the mixture you have prepared 5. Place the peppers on a baking tray lined with parchment paper, cover them with the caps, season with extra virgin olive oil and cook in a preheated oven at 180 degrees C for about 20 minutes. Once ready, let them slightly cool or serve them cold. Your peppers stuffed with rice and tuna are ready to be brought to the table 6.
Preservation
You can preserve the peppers stuffed with rice and tuna in the refrigerator for 2 days in an airtight container. You can also enjoy them cold or heat them for a few minutes before serving.
