Red peppers stuffed with tuna

Kids will love stuffing and eating these yummy peppers filled with sweetcorn, tuna, rice and mozzarella.

Serves: 4

Preparation time:  15 minutes

Cooking time:  30 minutes

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You will need

  • 2 large red peppers, halved lengthways and seeds removed
  • 1 tablespoon olive oil by Sainsbury's
  • 1 garlic clove, crushed
  • 1 red onion, peeled and chopped
  • 250g microwave basmati rice, cooked according to pack instructions
  • A handful of fresh herbs, washed and chopped (parsley, basil, and/or coriander)
  • 200g tin tuna steak in spring water by Sainsbury's, drained
  • 198g tin naturally sweet sweetcorn by Sainsbury's, drained
  • A squeeze of lemon juice
  • 100g grated mozzarella by Sainsbury's
  • 120g bag bistro salad by Sainsbury's, to serve
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Recipe Information

Step by step guide to making Red peppers stuffed with tuna

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Brush the pepper halves with a little of the oil, place on a baking tray and bake for 10 minutes.
  2. Meanwhile, add the remaining oil to a pan over a medium heat. Add the garlic and onion and fry for 5 minutes.
  3. Add the rice and herbs, then stir in the tuna, sweetcorn and lemon juice.
  4. When ready, fill the pepper halves with as much of the rice mixture as you can, patting it down.
  5. Bake in the oven for 10 minutes, remove from the oven and top with the mozzarella.
  6. Bake for 5 minutes more, or until the peppers are cooked and the cheese is melted. Serve with the bistro salad.

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Nutritional information for Red peppers stuffed with tuna

Nutritional information for Red peppers stuffed with tuna

Nutrition type per serving
Calories 297 kcal
Total Fat 8.8g
Saturated Fat 3.3g
Salt 1.13g
Sugar 11.7g

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