This is a “post festival” easy–and something to do with left-over rice.
Most of the ingredients will be in the cupboard or the fridge; it’s simply a question of mixing them together and filling the pepper halves.
I tried this first with 100% rye breadcrumbs instead of rice. It was good but rice lightens the stuffing.
(Breadcrumbs remain an option, especially as you need some for the topping).
Then the oven does the work.
stuffing for 4 medium red pepper halves
1 200gm tin/jar tuna–drained of oil/water and flaked with a fork
1 tblsp parsley–chopped
1 garlic clove–chopped fine
1 tblsp capers–chopped
5 juicy black olives–chopped
3 tblsps parmesan cheese–grated
4 tblsps cooked brown basmati rice
salt and pepper
2 red peppers--halved carefully lengthwise and deseeded
2 tblsps wholewheat/rye breadcrumbs for sprinkling
set the oven at 180C/360F
Combine the first eight ingredients in a bowl and season well with salt and pepper.
Lay the pepper halves on oiled foil in a shallow roasting tray and spoon the stuffing into them.
Place on a shallow oven tray that is covered with oiled foil.
Sprinkle with breadcrumbs.
Swirl olive oil generously over the peppers and put them in the middle of the oven.
Cook for about 40 minutes–checking after 30 that all’s well.
They should end up with some tasty charring–without being cindered!
Serve with a lemon quarter each for squeezing.