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Grilled stuffed pepper with tuna and rice Recipe

Grilled stuffed pepper with tuna and rice is a popular Continental Main
Author :
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


  • 3 - Bell Peppers
  • 1/2 cup - Rice
  • 1 lb - Tuna
  • 1/4 cup - Corn kernels and peas (or vegetables of your choice)
  • 1/2 tbsp - panch phoron
  • 1 tsp - ground pepper
  • 1/2 cup - chopped Onions
  • 1/2 cup - chopped Cilantro leaves
  • 1 tbsp - Lemon juice
  • 1/2 cup - shredded cheddar cheese
  • 1 tbsp - oil/butter
  • Salt, as required
  • How to Make Grilled stuffed pepper with tuna and rice:

    1. Pressure cook the rice; keep aside.
    2. Wash and cut the tuna steak into 1-inch cubes.
    3. Wash the bell peppers thoroughly; pat dry.
    4. Cut the tops off the peppers, 1 inch from the stem end, and remove seeds.
    5. Bring a large pot of water to a boil over high heat.
    6. Add a tsp of salt to the boiling water, then add peppers and boil for about 2 to 3 minutes or until the flesh is slightly softened.
    7. Make sure to keep peppers completely submerged in the water.
    8. Drain, set aside to cool.
    9. Heat a tbsp of oil/butter in a non-stick skillet, add panch phoron and when it starts to splutter, add the chopped onion and saute till translucent.
    10. Add the corn kernels and peas, and fry covered for 2 to 3 minutes.
    11. Add the fish pieces, salt and pepper and saute till the fish is fully cooked.
    12. Add rice, chopped cilantro and 1 tbsp lemon juice, mix well and cook covered for 2 minutes on low flame until all the flavours blend together.
    13. Keep aside and let cool.
    14. Fill the peppers with this mixture, and top with shredded cheese.
    15. Set the oven to broil.
    16. Place the bell peppers on an oven safe tray and broil for 25-30 minutes.
    17. Take out of the oven and let cool.
    18. This is generally served as a dish by itself, not with curries.
    19. Recipe Courtesy:


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