Stuffed peppers with rice, tuna, and Valencian-style beans

Ingredients

• 8 red peppers (not too large)
• 200 g of fresh flat beans (fesols de careta)
• 225 g of Lima beans (garrofó)
• 100 g of navy beans
• 375 g of canned tuna
• 375 g of rice (about a handful per pepper, plus two handfuls)
• 1 to 2 tomatoes for the sofrito
• 3 tomatoes, sliced for the filling
• 3 cloves of Allium sativum, to taste
• One large bunch of parsley
• 150 ml of olive oil
• salt
• saffron

Remove the tuna from the brine the night before by changing the water 2 or 3 times, then cut it into small pieces. Cut off the tops of the peppers, remove the seeds, and dice the caps into small pieces.

Place the peppers in a baking dish, season them with salt, and cover them to allow them to release their moisture.

While you’re doing that, clean and chop the flat beans, peel and dice 1 or 2 tomatoes for the sofrito, and slice the remaining tomatoes.

Empty the pepper grinder.

For the filling, return to the oil and sauté the minced garlic, chopped tomatoes, and parsley. Then add the tuna and cook for 2-3 minutes. Add the vegetables, diced bell pepper, and water to cover. Simmer for a minimum of 20-30 minutes, adding more water as needed.

Once the vegetables are cooked through, add the rice and mix well with the remaining ingredients. Remove from the heat and let it rest for a few minutes.

Place the peppers in a baking dish, arrange the tomato slices on top, and cover the dish with parchment paper or aluminum foil.

Bake in a preheated oven at 250 °C for approximately two hours, depending on your oven; you may be able to reduce the temperature slightly after 30 minutes.

Allow the peppers to rest before serving.