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 green peas (boiled, or
canned); 100 g of pitted green olives, finely chopped; 1/2 cupful of a 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 pot with hot water and let them simmer in a wire basket 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.
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Broccoli and Beans salad (Ensalada de brócoli y judías) (80)

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