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Bell Peppers Roasted Grilled with Tuna and Rice


  • 2/3 cup of basmati rice, boiled
  • 4 bell peppers, halved and hollowed out
  • 2 small cans of tuna
  • 1 small can of corn
  • 4 tbsp of Parmesan cheese
  • 3 tbsp of breadcrumbs
  • 10 leaves of basil, diced
  • salt and pepper
  • olive oil


  1. Heat oven to 300 degrees F.
  2. Place bell peppers on a wax papered backing sheet.
  3. Rub the bell peppers with olive oil.
  4. Mix the tuna, corn,
  5. Parmesan cheese, breadcrumbs, basil and rice in a boil.
  6. Add salt and pepper and 3 tsp. of olive oil.
  7. Scoop generous helpings of the rice/tuna mixture into the hollowed out pepper.
  8. Place the peppers in the oven for 15-20 minutes




Vegetable Herb Bake


  • 2 potatoes, sliced thinly
  • 1 large bell pepper, cut into small squares
  • 2 red onions, quartered
  • 1 large zucchini, sliced thickly
  • 3 cups of mushrooms, washed
  • 3 tbsp of olive oil
  • 1 tbsp of rosemary
  • 1 tbsp of basil
  • 1 tbsp of thyme
  • 1 tbsp of seal salt
  • 1 tsp of pepper
  • aluminum foil


  1. Heat the oven to 375 degrees
  2. Mix all ingredients together in large bowl.
  3. Cover a baking sheet with several layers of aluminum foil.
  4. Empty the bowl of vegetables and herbs on to the foil.
  5. Place several sheets of foil on top of the vegetables.
  6. Roll the the edges of the foil sealing in the vegetables as if you were closing a package.
  7. Place in the oven or on the grill for 15-20 minutes.

Serves: 4 persons

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