Stuffed peppers with tuna and brown rice
45 Min Serves 2
- 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
- Salad or green vegetables
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.
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.
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.
Add the tomato purée and stir for 1-2 minutes.
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.
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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