Sonali’s Grilled Stuffed Peppers with Tuna and Rice

Prep Time: 25 minutes

Cook Time: 30 minutes

Serving Size: 4

4 Bell Peppers (I have used Green, Red and Yellow)

1/2 cup Rice

1 lb. Tuna

1/4 cup of Corn kernels and Peas (or any veggies of your choice)

1/2 tablespoon Panch Phoron

1 teaspoon ground Pepper

1/2 cup Onion, chopped

1/2 cup Cilantro leaves, chopped

1 tablespoon Lemon juice

1/2 cup Cheddar Cheese, shredded

1 tablespoon Oil/ Butter

Salt, as required

 Pressure cook the rice, keep aside. Wash and cut the the tuna steak into 1" cubes. 

Wash the bell peppers thoroughly, pat dry. Cut the top off peppers 1 inch from the stem end, and remove seeds. 

Bring a large pot of water to a boil over high heat. Add a tsp. of salt to the boiling water , then add peppers and boil for about 2 to 3 minutes or until their flesh is slightly softened. Make sure to keep peppers completely submerged in water. Drain, set aside to cool.

Heat 1 tbsp of oil/butter in a non stick skillet, add panch phoron. When it starts to sputter, add the chopped onion and fry until translucent.

Add the corn kernels and peas and fry, covered for 2 to 3 minutes. Add the fish pieces, salt, and pepper and fry until the fish is fully cooked. Add rice, chopped cilantro and lemon juice. Mix well and let cook covered for 2 minutes on low flame until all the flavors blend together. Keep aside and let cool.

Fill peppers with this mixture, top with shredded cheese. Set oven to Broil. Place the bell peppers on an oven safe tray and Broil for 25 - 30 minutes. Take out of the oven and let cool.

This is generally served as a dish by itself, not with curries. You can have it according to your preference.

Submitted By: Sonali Pradham

New Jersey, USA