Stuffed peppers with rice and beans

Ingredients

• 8 medium-sized red peppers
• 375 g of rice
• 200 g of black-eyed peas
• 100 g of navy 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 peppers
• Two stalks of thistle
• 2 to 3 cloves of Allium sativum (garlic)
• One large bunch of parsley
• A pinch of saffron
• olive oil
• salt

Preheat the oven to 180 °C. Wash the peppers, remove the stems and seeds, and cut them into strips. Slice the tomatoes.

In a deep pot, combine the chopped garlic and grated tomatoes in olive oil. Add the chopped artichokes, cooked beans, flaked tuna, chopped parsley, saffron, and salt.

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

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

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