A very quick and effective summer recipe!
Peppers stuffed with rice and baked tuna are prepared in no time. Just enough time to cook the rice and mix the ingredients and they will be ready to be baked.
They are a complete first course that combines the goodness of peppers with that of rice with tuna, tomato, olives and capers.
Feel free to customize the recipe by adding other flavors!
Ingredients:
- 120 g of rice
- 180 g of tuna in oil
- 2 yellow or red peppers (large enough)
- 1 anchovy
- basil: 1 bunch
- black olives
- capers
- cheese (like provola)
Method
- First boil the rice in abundant salted water for the time indicated on your package.
- Meanwhile wash the peppers and cut them in half along the longer side. Extract the seeds and the white gills inside.
- Turn on the static oven at 170°
- Once the rice is cooked, drain it and place it in a large enough bowl. Add the drained tuna, all the aromas you want, the chopped anchovies, capers, sliced olives and diced cheese. Mix everything together and add a drizzle of oil.
- Line a baking sheet with a sheet of parchment paper. Fill each half of pepper with the rice filling, measuring it equally between the various peppers.
- Bake at 170° on the lowest shelf of the oven for 30 minutes and then for another 15 minutes at 180° on the shelf in the middle of the oven.
- Serve hot, perhaps accompanied by a nice salad and a glass of white wine!