Instructions

1. Preheat the oven to 180°C
2. Take three large capsicums slice them all in half place 4 of the halves in an ovenproof dish. We used two red halves and 1 each of the yellow and green.
3. Drizzle with olive oil and bake in the oven for about 15minutes until they’ve just started to soften.
4. Meanwhile make the filling. Dice the remaining half of the yellow and green capsicums.
5. In a medium frying pan on a moderate heat add the olive oil and the diced onion and sweat for about 3-4 minutes until just changing colour.
6. Add the diced capsicum and cook for another 2 -3 minutes then the garlic and chilli and cook till fragrant. Finally add the rice, parsley and drained tuna season to taste.
7. Pile the filling high in each of the capsicum halves and top with a light sprinkle of grated Parmesan. Use a medium bowl to combine the canned tomatoes, water and sambal oelek, season to taste.
8. Pour it round the filled capsicums and bake for about 30 minutes until the sauce is bubbling and the capsicum filling is lightly browned and the capsicums are mouth-wateringly tender. Serve with a crisp green salad.

• Servings : 3
• Ready in : 50 Minutes
• Course : Dinner, Lunch
• Recipe Type : Bakes
• Ingredient : Tuna