Stuffed peppers with rice are a delicious main dish perfect to eat either hot or at room temperature. Oven-baked stuffed peppers are simple and tasty. I also added tuna and olives to make them even more delicious. To prepare the stuffed peppers with rice and tuna, I used corno peppers but you can obviously use traditional peppers or even friggitelli, whichever you prefer or have available. If you love peppers, I recommend checking out other pepper recipes. Now let’s see how to make stuffed peppers with rice, and if you try them, let me know. Barbara
Here are other enticing pepper recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stuffed peppers with rice
- 2 peppers
- 1 cup Vialone Nano rice
- 4 oz tuna in oil
- 0.7 oz Taggiasca olives
- 3.5 oz string cheese (mozzarella, scamorza or provola)
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
- to taste breadcrumbs
How to prepare stuffed peppers with rice
Let’s start preparing the stuffed peppers with rice. Pour some water into a pot, set it on the stove, and when it starts to boil, salt it and pour in the rice. Cook it for the time indicated on the package, and ensure it’s al dente, then drain it and let it cool.
Cut the cheese into cubes and then add it to the bowl with the cooled rice. Also add the tuna drained from its oil, Taggiasca olives, chopped parsley, some oil, and mix well.
Cut the peppers in half lengthwise, wash them under running water, and remove the seeds and white filaments. Preheat the convection oven to 356°F (180°C) so it has time to warm up.
Oil a baking tray, arrange the peppers and fill them with the previously seasoned rice, sprinkle generously with breadcrumbs and add some extra virgin olive oil. When the oven is hot, bake them for about 20 minutes; they should be golden and have a crust on the surface.
When the stuffed peppers with rice and tuna are ready, dish them up and serve hot or at room temperature.
