Grilled stuffed pepper with tuna and rice

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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

  • Pressure cook the rice; keep aside.
  • Wash and cut the tuna steak into 1-inch cubes.
  • Wash the bell peppers thoroughly; pat dry.
  • Cut the tops off the 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 the flesh is slightly softened.
  • Make sure to keep peppers completely submerged in the water.
  • Drain, set aside to cool.
  • 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.
  • Add the corn kernels and peas, and fry covered for 2 to 3 minutes.
  • Add the fish pieces, salt and pepper and saute till the fish is fully cooked.
  • 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.
  • Keep aside and let cool.
  • Fill the peppers with this mixture, and top with shredded cheese.
  • Set the 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.
  • Recipe Courtesy: