Rice stuffed peppers with tuna
Ingredients
(2 Servings)
2 large green bell peppers
170 gr of round rice
1 small onion or half a large onion
½ red bell pepper
60 g of boiled grain corn (canned) (it is important wash the corn and drain it before using it in the elaboration)
1 canister of natural tuna
40 g of mozzarella cheese
14 g olive oil (a tablespoon)
Nutritional values
(per serving)
Directions
To cook the rice, put twice as much water as rice in a saucepan and let it absorb all the water.
Cut the caps from the peppers, empty them of seeds and nerves, wash and dry.
Preheat the oven to 200ºC.
Peel and chop the garlic, red pepper and onion, spice to taste and saute them in a frying pan with oil.
Add the natural tuna and corn to the pan. 6. Mix with the rice once it is cooked.
Fill the peppers with this mixture and put them in the oven about 20 minutes.
Take them out, put 20 g of mozzarella cheese (cut into small cubes), on the peppers, and put them again to gratinate 5 more minutes.
Serve up.
