INGREDIENTS PER 8 PEOPLE
pitted black olives, 4,41oz
tuna in oil, 5,64oz
salt, to taste
In a saucepan, pour a little salt and rice in boiling water. Cook for about 16 minutes.
Drain the rice and let it cool in a bowl. Meanwhile peel cucumbers and carrots, removing the top and bottom. Finally, cut them into rounds.
Cut into halves the olives and add rice, capers and tuna.
Rinse peppers and remove the top with the stem and the inner seeds.
Preheat the grill to maximum temperature, then grill the peppers, turning them from frequently.
Fill the peppers with the rice salad previously prepared.
Thanks to Rossella Friggione