Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Brush peppers lightly with olive oil and arrange cut-side up in the baking dish.
- In a mixing bowl, combine tuna, mayonnaise, cheese, onion, garlic, and cooked rice.
- Season the mixture with paprika, oregano, salt, and black pepper, then mix well.
- Spoon the tuna filling evenly into each pepper half, pressing gently to pack.
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until peppers are tender and tops are lightly golden.
- Garnish with fresh parsley or green onions before serving warm.
Notes
Drain tuna thoroughly to prevent watery filling.
Use red or yellow peppers for a naturally sweeter flavour.
Greek yogurt can replace mayonnaise for a lighter option.
Do not overbake; peppers should be tender but still hold their shape.
Taste the filling before stuffing to adjust seasoning if needed.
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Use red or yellow peppers for a naturally sweeter flavour.
Greek yogurt can replace mayonnaise for a lighter option.
Do not overbake; peppers should be tender but still hold their shape.
Taste the filling before stuffing to adjust seasoning if needed.