Stuffed peppers with tuna

Ingredients for 4 servings:

• 4 bell peppers
• 200 g basmati
• 2 cans of tuna, in its own juice
• 1 bunch of spring onions
• 1 bunch of parsley
• 2 tbsp curry powder
• 1 chili pepper(s), hot
• 1 lemon(s), juice and zest
• 3 tbsp olive oil
• salt and pepper
• 1 can of tomatoes (800 g)
• salt and pepper
• 1 cup yogurt (full milk)
• Sugar
• olive oil

Instructions

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

Halve the peppers lengthwise and remove the cores. Cook the basmati rice in the microwave for about 20 minutes (ratio: 1 part rice to 2 parts water). Drain the tuna. Finely slice the spring onions, roughly chop the parsley, and sauté both in olive oil. Season with curry powder and chili, salt, and pepper, and add the lemon zest and juice. Then stir in the rice and tuna and stuff the peppers. Sauce: Place the canned tomatoes in a baking dish and roughly chop them. Season with salt, pepper, and a few drops of olive oil, and add sugar to taste. Place the stuffed peppers on top of the sauce, covering with baking paper if desired. Bake in the oven at 180°C for about 30 minutes. Serve with a dollop of full-fat yogurt and tagliatelle.