Overhead shot of a platter of Sprouted Brown Rice & Tuna Stuffed Pepper Salad.

Sprouted Brown Rice & Tuna Stuffed Pepper Salad

Looking for something healthy and light, but doesn't skimp on flavor? We have got you covered with this delicious and easy to make Sprouted Brown Rice & Tuna Stuffed Pepper Salad.

This dish stars U.S.-grown sprouted brown rice and comes to us from our friend Anne Danahy of Craving Something Healthy.

  • Servings
  • Serving Size
    1 stuffed half pepper
  • Prep Time
    15 min
  • Cook Time
    30 min
  • Total Time
    45 min


  • 1 cup water
  • ½ cup sprouted brown rice
  • ½ teaspoon salt
  • 6 ounces tuna drained
  • ½ cup chopped cucumbers peeled and seeded
  • ½ cup grape tomatoes halved
  • 2 tablespoons black or green Greek olives chopped
  • 2 tablespoons minced parsley
  • ½ cup hummus
  • 2 large sweet peppers


  • Add the water, rice, and salt to a medium saucepan, and bring it to a boil. Reduce the heat to medium-low, cover the pot, and let the rice simmer for 20-30 minutes, or until the water is absorbed and the rice is tender and fluffy.
  • When the rice is cooked, transfer it to a mixing bowl and let it cool in the refrigerator for at least 30 minutes. You can also cook the rice the day before if desired.
  • When the rice is cooled, add the tuna, cucumbers, tomatoes, olives, parsley, and hummus to the bowl of rice. Mix well to combine.
  • Slice each pepper in half lengthwise, and remove the core and seeds.
  • Stuff each half of the peppers with the rice and tuna filling. Serve immediately.

Nutrition Facts

  • Serving 1 stuffed half pepper
  • Calories 211
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 15mg
  • Sodium 584mg
  • Carbohydrates 29g
  • Dietary Fiber 5g
  • Sugar 4g
  • Protein 14g