Name: Niçoise Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 stuffed pepper halves
Cuisine: French cuisine
Ingredients: 4 pcs bell peppers (large, assorted colors); 2 pcs canned tuna (5 oz/140g cans, drained); 2 pcs hard-boiled eggs (chopped); 1 cup cooked rice; 1 cup tomatoes (diced, e.g., cherry or roma); 0.5 cup niçoise olives (pitted and halved); 2 tbsp fresh herbs (chopped, e.g., parsley and basil); 0.25 cup red onion (finely chopped); 1 tbsp capers (drained); 1 tsp garlic (minced); 2 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste); 0.25 cup parmesan cheese (grated, for topping (optional))

Roasted bell pepper halves, generously filled with a vibrant Niçoise salad mixture featuring tuna, olives, and green beans, are beautifully presented on a rustic wooden board, ready to be enjoyed.

Prep: 20 min • Cook: 35 min. Sweet bell peppers provide a vibrant, edible vessel for a delightful Niçoise filling, baked until tender with a golden crust, offering a satisfying and nutrient-rich meal inspired by the French Riviera.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 8

Instructions

Preparation

1Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell peppers.
2Wash and cut the bell peppers in half lengthwise. Remove seeds and membranes. Place them cut-side up in the prepared baking dish.
3In a large bowl, combine the drained tuna, chopped hard-boiled eggs, cooked rice, diced tomatoes, Niçoise olives, fresh herbs, chopped red onion, capers, and minced garlic.
4Drizzle with olive oil and lemon juice. Season with salt and pepper. Mix gently until all ingredients are well combined.

Assembly and Baking

1Spoon the Niçoise filling generously into each bell pepper half.
2If desired, sprinkle grated Parmesan cheese over the top of each stuffed pepper.
3Bake for 30-35 minutes, or until the bell peppers are tender and the filling is heated through and slightly golden on top.

Serving

1Carefully remove from the oven and let stand for a few minutes before serving.
2Serve warm as a main course or a substantial side dish.

Instructions

Preparation

1Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell peppers.
2Wash and cut the bell peppers in half lengthwise. Remove seeds and membranes. Place them cut-side up in the prepared baking dish.
3In a large bowl, combine the drained tuna, chopped hard-boiled eggs, cooked rice, diced tomatoes, Niçoise olives, fresh herbs, chopped red onion, capers, and minced garlic.
4Drizzle with olive oil and lemon juice. Season with salt and pepper. Mix gently until all ingredients are well combined.

Assembly and Baking

1Spoon the Niçoise filling generously into each bell pepper half.
2If desired, sprinkle grated Parmesan cheese over the top of each stuffed pepper.
3Bake for 30-35 minutes, or until the bell peppers are tender and the filling is heated through and slightly golden on top.

Serving

1Carefully remove from the oven and let stand for a few minutes before serving.
2Serve warm as a main course or a substantial side dish.

Nutrition Information

Calories: 281 kcal
Protein: 15 g
Fat: 13 g
Carbs: 25 g

Nutrient	Per serving
Calories	281 kcal
Protein	15 g
Fat	13 g
Carbs	25 g

Tips

For softer peppers, you can par-bake them for 10-15 minutes before stuffing.
To prevent the filling from drying out, you can add a splash of water or vegetable broth to the baki
These stuffed peppers are excellent served with a light green salad or a crusty baguette.