Sprouted Brown Rice & Tuna Stuffed Pepper Salad
A quick, easy, and healthy lunch or light dinner idea with Mediterranean flavors
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: dinner, lunch
Cuisine: Mediterranean
Servings: 4
Calories: 211kcal
- 1 cup water
- ½ cup sprouted brown rice
- ½ teaspoon salt
- 6 ounces tuna drained
- ½ cup chopped cucumbers peeled and seeded
- ½ cup grape tomatoes halved
- 2 tablespoons black or green Greek olives chopped
- 2 tablespoons minced parsley
- ½ cup hummus
- 2 large sweet peppers
Add the water, rice, and salt to a medium saucepan, and bring it to a boil. Reduce the heat to medium-low, cover the pot, and let the rice simmer for 20-30 minutes, or until the water is absorbed and the rice is tender and fluffy.
When the rice is cooked, transfer it to a mixing bowl and let it cool in the refrigerator for at least 30 minutes. You can also cook the rice the day before if desired.
When the rice is cooled, add the tuna, cucumbers, tomatoes, olives, parsley, and hummus to the bowl of rice. Mix well to combine.
Slice each pepper in half lengthwise, and remove the core and seeds.
Stuff each half of the peppers with the rice and tuna filling. Serve immediately.
Calories: 211kcal | Carbohydrates: 29g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 584mg | Potassium: 459mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2954IU | Vitamin C: 110mg | Calcium: 43mg | Iron: 2mg