Tuna stuffed peppers with brown rice
45 Min Serves 2
This stuffed pepper recipe is sure to wow any dinner party. Not only it packed with flavour and protein from delicious tuna steak, but it takes less than an hour to make.
- 2 peppers, any colour
- 1 tsp olive oil
- ½ a small onion, finely chopped
- ½ tsp dried oregano
- Salt and black pepper
- 1 tbsp tomato purée
- 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak (in brine)
- 1 x 250g pouch of microwaveable brown rice
- 4 tbsp low fat/reduced fat cottage cheese
- 40g Cheddar, grated
- Salad or green vegetables
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Halve the peppers lengthways through the stems and pull out the membranes and seeds. Place the halves on a baking tray, slicing thin slivers from the bottoms if necessary to make them stand steady.
Heat the oil in a pan over a medium heat and add the onion, oregano and a pinch of salt and pepper. Cook for 5-6 minutes until softened.
Add the tomato purée and stir for 1-2 minutes.
Stir in the John West No Drain Tuna Steak, brown rice and cottage cheese. Add a generous crack of black pepper. Spoon the mixture into the prepared peppers and top with the Cheddar.
Bake for 30-35 minutes or until the peppers are soft and the filling is bubbling. Serve with a salad or some green vegetables.
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Serve these rice stuffed peppers with a salad or some green vegetables.
Make these stuffed peppers with tuna and brown rice in 45 minutes in easy 5 steps.
For this recipe you will need: peppers, onion, tomato puree, John West No Drain Fridge Pot Tuna Steak, microwavable brown rice, cheddar, cottage cheese and seasonings. Find the quantities on this recipe page.
Follow the steps on our stuffed peppers with tuna and brown rice recipe page to make this delicious meal.