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Tuna Stuffed Peppers with Brown Rice

Name: Tuna Stuffed Peppers with Brown Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 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

mins

45

approx

2

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Nutrition

INGREDIENTS

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

Featuring

No Drain Fridge Pot Tuna Steak In Brine

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Step 1

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.

Step 2

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.

Step 3

Add the tomato purée and stir for 1-2 minutes.

Step 4

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.

Step 5

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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