Peperoni farciti con Riso e Tonno, easy to make and are a good lunch or dinner option, no need to pre-cooked them. We have stuffed them with rice and tuna, a very tasty combo.
Serves: 2 | Preparation time: 15 mins | Cooking time: approx. 50 mins
- Rice: 130 g
- Parmigiano cheese, grated: 40 g
- Bell-Peppers medium size: 2
- Shallot: 1
- Tomatoes: 1
- Garlic: 1 clove
- Parsley, fresh: 1 sprig
- Tuna, canned: 2 cans, 200 g
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Capers: 1 tsp
- Salt and pepper: to taste
Pre-heat the oven to 180°C.
Boil the rice in a pot with salted water, drain al dente e set aside.
Peel and mince the garlic along with the shallots, then the parsley and capers, cut tomatoes into small pieces, drain and break the canned tuna. Cut off the cap of bell peppers, then remove any seeds inside each pepper. Toast breadcrumbs with a few drops of oil. Set aside.
Brown shallots along with minced garlic in a frying-pan with a couple of EVOO tablespoons. Add diced tomatoes, cook for about 2 minutes, then add the rice, stir from time to time, add minced parsley and capers and season to taste.
Turn off the heat, add tuna chuncks to the rice, stir and leave to cool down for a few minutes.
Place peppers on an oven tray lined with baking paper; put some oil and a pinch of salt inside of each bell pepper, fill them with rice and sprinkle with some breadcrumbs and grated Parmigiano, drizzle some olive oil on top.
Oven-bake for about 50 minutes in static oven.