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Pointed peppers stuffed with corn and tuna

updated

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Ingredients for 2 servings:

  • 3 pointed peppers, yellow
  • 1 small can of corn, approx. 330 g
  • 1 small can of tuna in its own juice, approx. 180 g
  • 1 small onion(s)
  • ¼ cup rice
  • ½ cup water
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cook the rice according to the package instructions. Then mix it with the corn, tuna, and diced onions. Cut the tops off the peppers. Fill the peppers with the rice mixture. Place in an ovenproof dish and drizzle with olive oil. Bake on the middle rack of an oven preheated to 200°C (top/bottom heat) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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