Stuffed peppers with tuna and brown rice

Heart outline Heart 0 people Clock graphic 45 Min Cutlery circle 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

To Serve:

  • Salad or green vegetables

Step 1

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.

Step 2

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.

Step 3

Add the tomato purée and stir for 1-2 minutes.

Step 4

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.

Step 5

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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