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1
Prepare the rice in advance.
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2
I use my rice cooker.
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3
It is one of the best gadgets I've ever bought.
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4
Prepare the bell peppers by removing the top of the pepper (enough to let the stem intact, about 3/4 inch).
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5
Remove the seeds and membrane without breaking the bell peppers.
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6
They should look like little cups.
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7
In a steamer put water to boil and add the peppers and let them steam for about 10 minutes or until soft.
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8
Put them aside.
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9
In a pan heat a tablespoon of olive oil and add the tuna in little pieces.
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10
3 minutes per side.
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11
Remove from pan and put aside.
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12
Cut into medium cubes.
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13
Preheat oven to 350 F.
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14
In a pan, heat a tablespoon of olive oil in medium heat and add the thyme and Oregano with the garlic and let them cook until fragrant for about 1 minute, add the minced onions for about one minute or until soft.
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15
Add the diced tomatoes to cook for about another minute or two.
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16
Add the mushrooms and mix well and let it cook for about two minutes.
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17
Add salt and pepper to taste.
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18
Add the cooked rice to the pan and mix.
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19
Add the whipping cream and the cream cheese.
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20
Incorporate the pieces of tuna and the parsley and mix well.
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21
Remove from the heat.
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22
Put the bell peppers into a baking sheet with aluminum foil under them to help them stand.
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23
Pour and distribute the mix into the bell peppers.
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24
Top each bell pepper with some Parmesan cheese.
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25
You can Include on the side of the baking sheet the toppers of the bell peppers.
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26
Bake for about 20 minutes at 350 F.
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27
Remove and serve with salad of your preference.
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28
Enjoy.
