Entrée: United States – Stuffed Floridian Green Peppers with Tuna and Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large green bell peppers, tops cut off and seeds removed
2 cups (400 g) cooked basmati rice
2 tuna fillets, cooked and flaked (or 2 cans tuna, drained)
1 cup (100 g) grated cheddar cheese, divided
1 / 2 cup (60 g) finely diced carrots
2 green onions, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) soy sauce
1 / 2 tsp (2.5 ml) freshly ground black pepper
Salt to taste

Show original ingredient measurements

4 large green bell peppers, tops cut off and seeds removed
2 cups (400 g) cooked basmati rice
2 tuna fillets, cooked and flaked (or 2 cans tuna, drained)
1 cup (100 g) grated cheddar cheese, divided
1 / 2 cup (60 g) finely diced carrots
2 green onions, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) soy sauce
1 / 2 tsp freshly ground black pepper
Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Blanch hollowed peppers in boiling water 3 minutes, then drain and set in a baking dish.
2. In a bowl, combine cooked rice, flaked tuna, diced carrots, green onions, soy sauce, olive oil, black pepper, and half the cheddar. Adjust salt to taste.
3. Spoon the filling evenly into each pepper, pressing gently to pack.
4. Sprinkle remaining cheddar over the tops and cover the dish loosely with foil.
5. Bake 25–30 minutes, remove foil and bake 5–10 minutes more until cheese is bubbly and peppers are tender.
6. Let rest a few minutes, then serve warm as an entree.