Stuffed Red Pepper Rolls
|8 to 10||large red bell peppers|
|3||tablespoons extra virgin olive oil, divided|
|1/2||cup finely chopped onion|
|1||small celery rib, finely chopped|
|1||medium tomato, seeded and finely chopped|
|2||cups freshly cooked brown basmati rice|
|1||(6-ounce) can oil-packed light tuna, drained|
|2||tablespoons white wine vinegar|
|4||packets Monk Fruit In The Raw®|
|1/2||teaspoon dried oregano|
|Salt and freshly ground pepper|
Char the peppers over an open gas flame or under the broiler, turning them with tongs until they are black all over. Place the peppers in 1 or 2 large bowls, cover with plastic wrap, and set aside to steam for 20 minutes. Cut off the top and bottom of each pepper, making a cylinder. Slit the peppers vertically, remove their seeds, and trim away the ribs. Cut each pepper into two 4-inch lengths and trim the lengths into neatly trimmed rectangles. This can be done ahead of time and the peppers refrigerated in a covered container for up to 2 days. Set the trimmings and any remaining pepper aside for another use.
Preheat the oven to 375 degrees F.
In a medium skillet, heat 1 tablespoon of the oil. Add the onions and celery, and cook until the onions are translucent, 5 minutes, stirring occasionally. Mix in the tomatoes and cook just until they start to break down, 2 minutes. Off the heat, add the hot rice and tuna to the pan and using a wooden spoon, mix to break the tuna into small bits and combine all the ingredients. Add the vinegar, Monk Fruit In The Raw®, and oregano, and mix to combine. Season the mixture to taste with salt and pepper.
Coat an 11-inch x 7-inch x 1 1/2-inch baking dish with cooking spray, and set aside. One at a time, lay a piece of pepper on your work surface with a short side facing you. Place a heaping tablespoon of the filling below the top edge of the pepper. Lifting the top edge, cover the filling and roll the pepper towards you. Place the rolled pepper in the prepared baking dish. Repeat, using the remaining peppers and filling, and arranging the rolls in two rows of six, then fitting in one row along one long side of the baking dish. Drizzle the remaining 2 tablespoons of olive oil over the peppers. Cover the dish with foil, sealing it tightly.
Bake the pepper rolls for 45 minutes. Uncover, set the baking dish on a wire rack, and cool the peppers to room temperature. Serve immediately, or cover and refrigerate for up to 24 hours. Bring the pepper rolls to room temperature before serving.
To serve, use tongs to arrange two Red Pepper Rolls on each of the eight hors d’oeuvre plates.
Per serving: 180 calories, 8 g fat (1.5 g saturated fat), 20 g carbohydrate, 8 g protein, 4 g dietary fiber, 120 mg sodium.