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Stuffed Peppers with Tuna, Brown Rice and Quinoa
30 minutes Serves 2
Ingredients
- 1 John West Fridge Pot Tuna in Brine
- 2 small red or yellow peppers
- 1 small red onion, finely chopped
- 1 tsp olive oil
- 1 clove garlic, finely chopped
- 1/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 pouch microwaveable brown rice with quinoa
- 2 small handfuls spinach, washed and chopped
- tbsp black pepper
- 1 tbs finely grated parmesan cheese
Made with
No Drain Fridge Pot Tuna Steak With A Little Brine
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
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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