Peppers stuffed with rice and beans

Ingredients

• 8 medium-sized red bell peppers
• 375 g of rice
• 200 g of black-eyed peas
• 100 g of white beans
• 225 g of Lima beans (garrofó)
• 375 g of salted tuna steak
• 1-2 grated tomatoes for the sofrito
• 3 tomatoes, sliced, to use as a topping for the bell peppers.
• Two stalks of thistle
• 2 to 3 cloves of garlic
• One large bunch of parsley
• A pinch of saffron
• olive oil
• salt

Preheat the oven to 180 °C. Wash the bell peppers, remove the tops and seeds. Slice the tomatoes.

In a deep saucepan, heat the olive oil and sauté the chopped garlic and grated tomatoes. Add the chopped artichoke hearts, cooked beans, flaked tuna, chopped parsley, saffron, and salt.

Add the rice, mix briefly with a spatula, then let it cool slightly.

Fill the bell peppers with this mixture and top them with a slice of tomato.

Place them in a baking dish lined with parchment paper, drizzle with olive oil, and bake until the bell peppers are tender and the rice is cooked.