Peppers filled with tuna rice in tomato sauce
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 15 min.
This light, fruity dish I cook as a main meal on summer days or as an appetizer when dear guests come to visit. Peppers filled with tuna rice in tomato sauce.
ingredients
ffor 4 servings
- 4 large peppers
- 1-2 cans of tuna in its own juice
- 250 g long grain rice raw
- 2 packets of passed tomatoes
- 1 onion finely chopped
- 1 tsp olive oil
- 2 teaspoons sesame oil
- 500 ml of vegetable stock
- 1 teaspoon dried oregano
- Salt, pepper, a pinch of sugar
- 2 tablespoons tomato paste
- 50 - 100 g creme fraiche
- Cheese for baking
preparation
- Wash peppers and cut in half. Remove cover, partitions and cores. Salt and pepper the pods inside. Peel the onion and chop finely.
- Heat the olive oil in a medium saucepan, add the onion cubes and fry until tender. Add the rice, oregano and broth, bring to the boil and cover, cook on a low heat for about 20 minutes / according to the package instructions. Remove the pot from the heat and mix the shredded tuna with the finished rice.
- While the rice is cooking, for the sauce, heat the sesame oil in a medium saucepan and roast the tomato paste for a few seconds, stirring. Add the passed tomatoes and season with salt, plenty of pepper and the pinch of sugar.
- Fill a large, rectangular (or 2 small) casserole dishes with the sauce. Fill the peppers with the tuna rice and place side by side in the sauce and sprinkle with cheese. Cover the molds with aluminum foil if there are no lids.
- Set the oven to 200 degrees and cook the pods on the middle rack for about 45 minutes.
- Remove the aluminum foil, take out the pods, keep warm (I take a second casserole dish, which I put in the oven, still warm), and stir in the creme fraiche into the tomato sauce. Arrange and enjoy peppers with sauce. Good Appetite!
Tips
We like it puristic and that's why I'm leaving the creme fraiche now.
The cheese can also be 10-15 minutes, before the end of the cooking time on the open pods and then finish without foil finished, or who does not like it, leave out. The dividing walls are easily removed with a teaspoon. In addition, I take the same color peppers, otherwise there are different degrees of ripeness and thus also cooking differences. In this case, they are red, as they are sweetish and thereby harmonize with the acidity of the tomato sauce.
At the end of the cooking time, with a roulade needle, I stab the sides of the pods to make sure they are cooked. If you do not like tuna, replace it with 300 - 400 g of minced meat, which is then fried in olive oil before adding onion cubes, rice, oregano and broth.
Instead of vegetable broth, meat broth can be taken.
