• 2 large red peppers, halved lengthways and seeds removed
  • 1 tablespoon olive oil by Sainsbury's
  • 1 garlic clove, crushed
  • 1 red onion, peeled and chopped
  • 250g microwave basmati rice, cooked according to pack instructions
  • A handful of fresh herbs, washed and chopped (parsley, basil, and/or coriander)
  • 200g tin tuna steak in spring water by Sainsbury's, drained
  • 198g tin naturally sweet sweetcorn by Sainsbury's, drained
  • A squeeze of lemon juice
  • 100g grated mozzarella by Sainsbury's
  • 120g bag bistro salad by Sainsbury's, to serve


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5. Brush the pepper halves with a little of the oil, place on a baking tray and bake for 10 minutes.

  2. 2

    Meanwhile, add the remaining oil to a pan over a medium heat. Add the garlic and onion and fry for 5 minutes.

  3. 3

    Add the rice and herbs, then stir in the tuna, sweetcorn and lemon juice.

  4. 4

    When ready, fill the pepper halves with as much of the rice mixture as you can, patting it down.

  5. 5

    Bake in the oven for 10 minutes, remove from the oven and top with the mozzarella.

  6. 6

    Bake for 5 minutes more, or until the peppers are cooked and the cheese is melted. Serve with the bistro salad.

Nutritional Details

Each serving provides
  • Energy 1243kj 297kcal 15%
  • Fat 8.8g 13%
  • Saturates 3.3g 17%
  • Sugars 11.7g 13%
  • Salt 1.13g 19%

% of the Reference Intakes

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