Roasted peppers with tuna & rice salad

Name: Roasted peppers with tuna & rice salad | Asda Good Living
Total time: 45 min
Yield: 4
Ingredients: 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

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

By Asda Good Living,21st September 2015

Cook: 45 Mins

Serves: 4

Price: £2.26 per serving

Nutritional Information

Each 533g serving contains

Energy
2596kj
620kcal

31%

Fat
19g

Med
27%

Saturates
5.8g

Med
29%

Sugars
22g

High
25%

Salt
1.5g

High
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
487kj/116kcal

Ingredients

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

Method

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.