Roasted peppers with tuna & rice salad

Roasted peppers with tuna & rice salad

If you have any leftover rice salad, refrigerate it straight away and eat within two days.

By , 21 September 2015
Roasted peppers with tuna & rice salad
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.26 per serving
Nutritional Info
Each 533g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2596KJ 620KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 487kJ/116kcal.
  • 4 red peppers (or yellow peppers)
  • 1 tsp olive oil plus 3 tbsp for the dressing
  • 200g long grain brown rice
  • 300g can Asda Cannellini Beans, drained and rinsed
  • 2 x 185g cans Asda Tuna Chunks in spring water, drained
  • 4 sun-dried tomatoes, drained and finely chopped
  • 200g pot Asda 50% Less Fat Soft Cheese
  • 1 bunch spring onions, trimmed and chopped
  • 2 tbsp chopped flat leaf parsley
  • 326g can Asda Naturally Sweet Sweetcorn
  • ¼ cucumber, diced
  • 8 cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the peppers in half through the stalk. Using a small sharp knife, remove the pith and seeds. Put the pepper halves on a baking tray cut side up and brush with oil. Cook in the oven for 25 minutes until softened.

  • Meanwhile, rinse the brown rice and put in a pan with 900ml cold water. Heat until simmering, then stir once. Cover and simmer for 25 minutes until tender. Tip into a sieve, rinse under cold water, drain well and transfer to a bowl.

  • Put the beans in a bowl and add the tuna, sun-dried tomatoes, soft cheese and half the spring onions, parsley and sweetcorn. Season and mix together roughly. Use to stuff the pepper halves. Return to the oven for 10-15 minutes.

  • Mix the rice with the rest of the spring onions, parsley, sweetcorn, cucumber and cherry tomatoes. Whisk 3 tbsp olive oil with the vinegar and stir through the rice salad. Serve with the peppers.