Peppers stuffed with rice, tuna and olives

Ingredients

For 1 serving

• Bell peppers1.5
• White rice50 g
• Canned tuna in water100 g
• Black olives6
• Capers5 g
• Cherry tomatoes80 g
• Breadcrumbs8 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Parsley5 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 190 °C and bring a pan of water to the boil for the rice.
2. When the water boils, salt it, add the rice and cook for 10 minutes, until al dente; drain and spread it on a plate to cool slightly.
3. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white pith. Drain the tuna well, pit and slice the black olives, dice the cherry tomatoes and chop the parsley.
4. In a bowl mix the rice, flaked tuna, olives, capers, tomatoes, parsley, a pinch of oregano, half the olive oil and a little salt, since the capers and olives are already salty.
5. Place the pepper halves in a lined baking tin, fill them with the stuffing, pressing it down well, sprinkle with the breadcrumbs and drizzle with the remaining oil.
6. Bake at 190 °C for 35 minutes, until the peppers are soft and wrinkled at the edges and the top is golden.