Gluten-Free Tuna And Rice Bake Recipe

About this recipe

This hearty and satisfying tuna and rice bake is a perfect gluten-free dinner option. Packed with flavor from fresh vegetables and a hint of spice, it's an easy solution for a quick and delicious meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Forest Whole Foods Organic White Quinoa
• - Casale Le Marmore Italian Cannellini Beans
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Ktc Vegetable Oil
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 1/4 cup of oil in a large skillet over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
3. 3. Stir in 2 cups of cooked quinoa, 2 cans of drained cannellini beans, 1 can of chopped tomatoes, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of salt. Mix well to combine.
4. 4. Transfer the mixture into a casserole dish, spreading it out evenly.
5. 5. Slice 2 green peppers into rings and arrange them on top of the casserole.
6. 6. Bake in the preheated oven for about 40 minutes, or until the casserole is bubbly and heated through.
7. 7. Remove from the oven and let it cool for a few minutes before serving.