This is considered “simple” by my husband, while I would put it in the not-so-simple category. It’s fairly quick to make but I wouldn’t make it on a weekday night after 7:30 p.m. (like he did).
Red bell peppers (4)
White rice (enough to fill 4 bell peppers)
Tuna packed in olive oil (1 can)
Mexican sour cream (or a light type of cheese?)
Extra virgin olive oil
Oregano, marjoram or other herbs
1 ) Slice the bell peppers in halves and take out stem and seeds. Drizzle with a bit of olive oil and salt. Bake in the oven until softened. (When I asked my husband how long, he said “by eye”)
2 ) In the meantime, boil white rice. We had leftover rice, which we helped push this dish to the simple category.
3 ) Mix the steamed rice with tuna, chopped capers, Mexican cheese, herbs, eggs, and olive oil. Salt and pepper to taste.
4 ) Stuff the baked bell peppers with the rice/cheese stuffing. Sprinkle breadcrumbs on top, covering the top entirely. Bake for approximately 30 minutes. Again, go by eye.
5 ) Let it cool before serving and eating.
A quick tip about ripieni: The next night, my husband used the same filling to make stuffed tomatoes. He added parsley and bread soaked in mik, but otherwise the filling was pretty much the same. In other words, make a lot of filling! Ripieni keeps very well and actually tastes even better the next day.
I also noticed that I have tons of recipes with red bell peppers. Not surprising since I do love them. If you love these versatile vegetables, too, check out some past recipes that include red bell peppers: