Tuna-and-rice peppers (Pimientos rellenos de atún y
arroz)
Six servings: 2 cupfuls of boiled rice; 6 red/yellow/green
bell peppers, equal in size; 2 cans of tuna fish (some 250
g), sieved; 100 g of pitted black olives, cut into slices; 1/2
cupful of a not-too thick mayonnaise; olive oil; finely
chopped parsley; Salt & ground pepper to taste.
Preparation: Cut the upper part of the peppers and
remove the seeds. Place them in a wire basket in hot water
and let them simmer for 10 minutes (they should be firm
after cooking).
Mix all the ingredients in a bowl, add some salt and pepper
to taste, and start carefully filling the bell peppers with the
stuff previously mentioned. Put some shredded cheese on
top of the peppers and place them under the oven broiler at
160ªC (320ºF) until they get a nice gratin color.