HomeRecipesPeppers Stuffed with Wild Rice and Tuna
Peppers Stuffed with Wild Rice and Tuna
30 minutes
4 servings
Solid Light Tuna in Olive Oil
Ingredients
Rio Mare Tuna in Olive Oil 2 x 80g cans
Medium-sized red peppers 2
Wild rice 300g
Capers sottaceto 1 Tbsp
Mint A bunch
Anchovy fillets in oil 4
Clove garlic 1
Spring onion 1
Orange 1
Salt to taste
Process
1. Cook the wild rice. In the meantime, squeeze the capers well, drain the anchovy fillets and the Rio Mare Tuna in Olive Oil. Coarsely chop the capers with the anchovies, the tuna, the spring onion, the garlic and the mint and then moisten all the ingredients with the orange juice (remember to reserve the peel).
2. Cut the peppers in half, remove their stalks, scoop out their seeds and then immerse them in boiling water for a few minutes until lightly cooked.
3. Drain the rice and leave to cool. Combine the rice with the chopped ingredients and then stuff the peppers with the filling.
4. Sprinkle the grated orange zest on top of the peppers and then bake them for a few minutes in an oven-proof dish until the stuffing is crisp.
