Tuna and Rice Stuffed Bell Pepper

Ingredients

• Rice1/2 cup (100 g)
• Tomato1/4 count (33 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)
• Bell Pepper1 count (120 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the upper part of the bell pepper and remove the seeds.

3. 3

   Step 3

   Take the bell pepper to the microwave for 7 minutes or to the oven/air fryer for 8 minutes over 356 °F (180 °C.)

4. 4

   Step 4

   You can also put it in a pan with some water. Cover and let cook for 5-7 minutes over medium heat.

5. 5

   Step 5

   Heat a pan over medium heat. In the meantime, chop the garlic, tomato and parsley. Drain the tuna and shred.

6. 6

   Step 6

   Once heated, pour the oil and spread. Add the garlic, tomato and a pinch of salt and stir-fry for 5 minutes.

7. 7

   Step 7

   Add the tuna, rice and parsley and let cook for 2 more minutes.

8. 8

   Step 8

   Mix well, stuff the bell pepper and serve.

9. 9

   Step 9

   If you have extra filling, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Rice Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.