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Print Recipe
Pepper Stuffed with Wild Rice and Canned Tuna Recipe
We continue to reveal the secrets of wild rice. It turns out, he very good in well traditional dishes. Pilaf with him already was, now are trying stuffed pepper. And instead of minced meat, as the best accompaniment for wild rice, we use fish, namely tuna. Old recipes in a new way - tasty, useful and easy to prepare!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Rice pre-boil according to the instructions on the package and cool.
    Prepare the products. Rice pre-boil according to the instructions on the package and cool.
  2. Peppers cut in half and clear of seeds and films.
    Peppers cut in half and clear of seeds and films.
  3. Blanch the peppers in boiling salted water for about 10 minutes, then cool slightly.
    Blanch the peppers in boiling salted water for about 10 minutes, then cool slightly.
  4. While blanched pepper, chop onions, carrots and parsley. Tuna mash with a fork with a small amount of liquid from the jar. Finely chop the tomato, releasing it from the skin and seeds.
    While blanched pepper, chop onions, carrots and parsley. Tuna mash with a fork with a small amount of liquid from the jar. Finely chop the tomato, releasing it from the skin and seeds.
  5. Fry in small amount oil with onion and carrot.
    Fry in small amount oil with onion and carrot.
  6. Then add the tomato pulp. Add salt and pepper to taste, if desired, pour and evaporate the wine. The contents of the pan cool slightly.
    Then add the tomato pulp. Add salt and pepper to taste, if desired, pour and evaporate the wine. The contents of the pan cool slightly.
  7. Mix together rice, mashed tuna, parsley, finely chopped dried tomatoes and the contents of the pan.
    Mix together rice, mashed tuna, parsley, finely chopped dried tomatoes and the contents of the pan.
  8. Prepared peppers put in a heat-resistant bowl with a small amount of olive oil. Sprinkle with oil, sprinkle with salt and pepper and stuff the resulting filling. Sprinkle oil on top. On the bottom of the form to pour the water and wine (optional) with a thickness of about 2 cm to Cover the form with foil and bake for about 30 minutes in a preheated 180 degree oven, after you remove the foil and send the peppers for another 5 minutes under the grill.
    Prepared peppers put in a heat-resistant bowl with a small amount of olive oil. Sprinkle with oil, sprinkle with salt and pepper and stuff the resulting filling. Sprinkle oil on top. On the bottom of the form to pour the water and wine (optional) with a thickness of about 2 cm to Cover the form with foil and bake for about 30 minutes in a preheated 180 degree oven, after you remove the foil and send the peppers for another 5 minutes under the grill.
  9. Serve sprinkled with parsley. And for lovers of sour cream - you can prepare a simple sauce, mixing sour cream, lemon juice, black pepper and chopped herbs, and serve the dish, putting the peppers directly on the sauce, poured on the bottom of the plate. Worth a try!
    Serve sprinkled with parsley. And for lovers of sour cream - you can prepare a simple sauce, mixing sour cream, lemon juice, black pepper and chopped herbs, and serve the dish, putting the peppers directly on the sauce, poured on the bottom of the plate. Worth a try!

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