Stuffed peppers with rice and tuna

Ingredients for 4 servings:

• 55 g rice (black wild rice)
• 55 g brown rice
• 4 bell peppers, yellow and red
• 200 g tuna, in its own juice
• 1 can/n corn kernels (325 g)
• 100 g cheese (Gouda), grated, low-fat
• 1 bunch of basil
• salt and pepper
• 2 tbsp breadcrumbs
• 1 tbsp Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Low-fat

Mix the rice and cook for about 30 minutes. Preheat the oven to 200 degrees Celsius. Wash the peppers, halve them, and deseed them. Place them on a grill rack and grill on the middle rack for 5 minutes. Then turn the peppers over and roast for another 4-5 minutes on the other side. Drain the tuna and loosely tear them apart. Mix with the cooked rice and drained corn. Wash the basil, setting aside a few leaves for garnish. Cut the remaining basil leaves into strips. Add to the rice mixture along with the Gouda cheese and season with salt and pepper. Divide the mixture among the 8 pepper halves. Mix together the breadcrumbs and Parmesan cheese and sprinkle over the filling. Grill for another 4-5 minutes until the filling is thoroughly heated and golden brown. Garnish the finished dish with basil leaves and serve. Suggested side dish: Crisp leaf salad. 8g fat per serving.