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Stuffed Peppers with Tuna, Brown Rice and Quinoa

Name: Stuffed Peppers with Tuna, Brown Rice and Quinoa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 x John West Fridge Pot Tuna in Brine; 2 x small red or yellow peppers; 1 x small red onion, finely chopped; 1 x tsp olive oil; 1 x clove garlic, finely chopped; 1/4 tsp paprika; 1/2 tsp dried oregano; 1/2 pouch microwaveable brown rice with quinoa; 2 x small handfuls spinach, washed and chopped; tbsp black pepper; 1 tbs finely grated parmesan cheese

mins

30

approx

2

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Nutrition

INGREDIENTS

1 x John West Fridge Pot Tuna in Brine

2 x small red or yellow peppers

1 x small red onion, finely chopped

1 x tsp olive oil

1 x clove garlic, finely chopped

1/4 tsp paprika

1/2 tsp dried oregano

1/2 pouch microwaveable brown rice with quinoa

2 x small handfuls spinach, washed and chopped

tbsp black pepper

1 tbs finely grated parmesan cheese

Featuring

No Drain Fridge Pot Tuna Steak In Brine

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Step 1

Pre-heat the grill to medium-high and the oven to 170ºC fan/190ºC conventional/Gas 5.

Step 2

Halve and de-seed the peppers, place on a tray and grill each side for 4-5 minutes.

Step 3

Meanwhile sauté the onion in the oil for a few minutes then add the garlic, paprika, oregano and cook for another minute.

Step 4

Add the rice and spinach along with 2 -3 tablespoons water and cook for another 2 minutes or until the spinach is just wilted. Turn off the heat, season with pepper and stir through the parmesan and tuna.

Step 5

Spoon the mixture into the peppers then cover the tray loosely with foil. Bake for 10-12 minutes.

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