Ingredients

• 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: http://www.onlyfishrecipes.com/