Pimientos coloridos rellenos con atún, arroz y hierbas mediterráneas, horneados a la perfección para una comida nutritiva y sabrosa.
# Ingredientes:
→ Peppers
01 - 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
→ Filling
02 - 1 cup (200 g) cooked white rice
03 - 2 cans (5 oz / 140 g each) tuna in olive oil, drained
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 tbsp capers, drained
07 - 10 green or black olives, sliced
08 - 1 tbsp chopped fresh parsley
09 - 1 tsp dried oregano
10 - Salt and pepper to taste
11 - 1 egg, lightly beaten
12 - 2 tbsp grated Parmesan (optional)
13 - 2 tbsp olive oil
→ Topping
14 - ¼ cup grated cheese (Parmesan, Gruyère, or mozzarella)
# Instrucciones:
01 - Preheat oven to 375°F (190°C).
02 - In a skillet, heat olive oil and sauté the onion and garlic until softened, about 5 minutes.
03 - In a large bowl, combine the cooked rice, drained tuna, sautéed onion and garlic, capers, olives, parsley, oregano, egg, and Parmesan (if using). Season with salt and pepper.
04 - Fill each bell pepper with the tuna-rice mixture and place them upright in a baking dish.
05 - Sprinkle the tops with grated cheese. Add a splash of water or broth to the bottom of the dish to prevent drying.
06 - Cover with foil and bake for 30 minutes.
07 - Uncover and bake for an additional 10 minutes to brown the tops.
08 - Let cool slightly before serving.
