Pointed Peppers with Tuna Stuffing From the Steamer

For the stuffed pointed peppers, place rice with a little salt in an unperforated cooking container, add water and cook (at 100°C for 18-20 minutes or at 120°C for 9 minutes).

In the meantime, clean the pointed peppers, cut them in half lengthwise, remove the seeds and wash them. Drain and chop tomatoes and olives. Drain tuna and shred with a fork. Pluck off oregano leaves and chop.

Mix tuna, oregano, tomatoes, olives, ricotta and rice and season with salt and pepper. Pour mixture into bell pepper halves and place in unperforated cooking containers. Pour broth and wine and cook (at 100°C 8-9 minutes).

Preparation Tip:

You can also fill the pointed peppers whole. To do this, remove the stem, carefully seed the peppers, then fill the mass with a spoon as deep as possible. This can also be used to prepare an appetizer, cut into wider slices and arranged on a bed of lettuce.

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