Colourful peppers stuffed with brown rice, tuna fish, kidney beans and sweet corn, baked in the oven till soft and juicy. A great way to enjoy this gorgeous vegetable. So easy, so simple and so tasty.
I love red and yellow peppers. I used to take them to the office as a snack and my colleagues would tease me about it. But I didn’t care, they were way tastier than an apple! And I’ve found out since, that they have three times as much vitamin C as oranges. Who’s laughing now? Haha ok, it wasn’t that bad.
Anyway, they are also delicious stuffed to the brim with yummy tex-mex inspired things like kidney beans, sweet corn and rice. I used a quick cooking brown rice and also added some tuna fish to the mix, because I wanted to make it as easy as possible. I originally thought of using minced meat but then decided against it. Browning meat in a pan that you have to wash later vs opening a can of healthy tuna? No-brainer.
Contrary to the way we do our stuffed peppers here in Greece, I cooked the rice beforehand. Again, easier than worrying about the correct amounts of liquid in the mixture. Here we always do them alongside tomatoes (you know, the famous gemista!) and the insides of the tomatoes are mixed with the raw rice, which gives lots of moisture and helps it cook. This is different. So the mixture won’t be wet, but it won’t dry out in the oven either.
The Tabasco I mention in the ingredients is so little that it hardly registers, so if you like a bit of a kick, go for more. If you like spicy food, go for even more than that.
The stuffed peppers make a great packed lunch by the way. Let’s see if your office mates tease you about these babies!