Pepper Stuffed with Wild Rice and Canned Tuna Recipe
We continue to reveal the secrets of cooking wild rice. It turns out that he is very good in quite traditional dishes. Pilaf has already been with him, now we are trying stuffed peppers. And instead of minced meat, as the best side dish for wild rice, we use fish, namely tuna. Old recipes in a new way – delicious, healthy and easy to prepare!
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the products. Pre-boil the rice according to the instructions on the package and cool it.
  2. Cut the pepper in half and peel off the seeds and films.
  3. Blanch the peppers in boiling salted water for about 10 minutes, then cool slightly.
  4. While the pepper is blanching, finely chop the onion, carrot and parsley. Mash the tuna with a fork with a small amount of liquid from the jar. Finely chop the tomato, freeing it from the skin and seeds.
  5. Fry in a small amount of oil together with onions and carrots.
  6. Then add the tomato pulp. Add salt and pepper to taste, if desired, pour in and evaporate the wine. Cool the contents of the pan slightly.
  7. Mix the rice, tuna puree, parsley, finely chopped sun-dried tomatoes and the contents of the pan.
  8. Put the prepared peppers in a heat-resistant bowl with a small amount of olive oil. Sprinkle with oil, sprinkle with salt and pepper and stuff with the resulting filling. Sprinkle oil on top. Pour water and wine (optional) about 2 cm thick on the bottom of the mold. Cover the mold with foil and bake for about 30 minutes in a preheated 180 degree oven, then 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 by mixing sour cream, lemon juice, ground black pepper and chopped herbs, and serve the dish by putting the peppers directly on the sauce poured on the bottom of the plate. It’s worth a try!
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