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
these are smaller than medium
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
1 egg–beaten
salt and pepper
2 red peppers--halved carefully lengthwise and deseeded
2 tblsps wholewheat/rye breadcrumbs for sprinkling
olive oil
1 lemon–quartered
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.
Robin Ellis 
Robin, it was -12C where I live today and I wasn’t planning to go out, but then this recipe came in my email and I found myself heading to the grocery store for red peppers. Made this recipe for dinner tonight and it was delicious!
Thank you for sharing it
Lovely Peter–thanks for braving the cold!
Robin, my husband cannot eat red peppers (or any peppers), but this is the sort of meal we love. Do you think it would work with tomatoes instead of the peppers?
Certainly would. Well worth trying.
Looks fabulous. I think it may become a regular supper dish.
I can’t wait to make this for my Vegetarian granddaughter when she comes home from Tupper Lake where she works as a Naturalist in upper state New York. She will love it. I am always looking for new recipes for her.
All your recipes are so delicious! Why aren’t you fat?
Funnily enough, looking in the mirror this morning I thought Ho Hum!
I am definitively going try this. Thanks Robin
I plan to make the peppers tomorrow for my football supper… and what is the dressing on the endive in the photo?
Dan Cordtz
I think it was our house dressing.
Clove of garlic smashed in a pinch of salt–teaspoon of dijon mustard mixed in–tablespoon of balsamic vinegar mixed in–4/5 tablespoons olive oil added and it all whisked together into a viscous delicious vinaigrette!
Hey ! I just had a seriously tasty vegetarian version of this, substituting freshly cracked, then crushed, walnuts for the fish + parmesan (I’m unable to eat cheese). I can’t eat capers, olives etc either, but softened some finely chopped onion and celery (great flavour) in a small frying pan, and added the nuts to that, before mixing with the brown basmati rice (THE only rice for me, too) etc. I omitted the egg (didn’t have one) but I think I’ll use one another time, the filling does need holding together a bit..! I was also feeling impatient to eat, so hurried the peppers along a bit by plunging them into boiling water for about 3 minutes. (The nuts were soon turning a bit brown so I placed some foil over everything to stop it burning.) Thanks Robin !! – I’m on a very restricted diet due to M.E. and food sensitivities – and have just had something truly “different” for the first time in ages. I’ll be trying out a few other versions of this too (I always was an ‘experimenter’) from now on. Delicious.
Ingenious! Walnuts are a good idea, I love them. I just added them to celery soup. It was the first part of the least successful meal for ages!! The second half was an attempt at a quinoa risotto with squid bits!
Meredith didn’t last long…
Good Grief ! I wish you hadn’t told me that !! My heartfelt sympathies to Meredith ! I do hope there was plenty of soup ! Quinoa is quite ‘bitter’ isn’t it? I’m thinking of experimenting with buckwheat (apparently more of a type of ‘nut’ rather than a true grain, if I remember correctly) but probably not together with fish……
P.S. I meant that I ‘blanched’ the peppers first, in boiling water, before stuffing and roasting them !
When do we add stuffing to red peppers??? At the beginning of baking or in the middle of baking??? LYN in New Jersey who thinks this one sounds fabulous!