Pimientos Rellenos con Atún (Imprimir)
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.
# Notas:
01 -
For a spicier version, add a pinch of chili flakes or diced chili to the filling.
02 -
Can be made ahead and reheated — ideal for meal prep.
03 -
Serve with a green salad or crusty bread.