Pressure cook the rice, keep aside. Wash and cut the the tuna steak into 1 inch cubes.
Wash the bell peppers thoroughly, pat dry. Next cut the top off peppers 1 inch from the stem end, and remove seeds.
Bring a large pot of water to a boil over high heat. Add a tsp of salt to the boiling water, then add peppers and boil for about 2 to 3 minutes or until their flesh slightly softened. Make sure to keep peppers completely submerged in the water. Drain, set aside to cool.
Heat a tbsp of oil/butter in a non stick skillet, add panch phoron , when it starts to sputter, add the chopped onion and fry till translucent.
Next add the corn kernels and peas and fry for covered for 2 to 3 minutes, next add the fish pieces, add salt and pepper and fry till the fish is fully cooked. Next add rice, chopped cilantro and 1 tbsp lemon juice, mix well and let cook covered for 2 minutes on low flame until all the flavors blend together. Keep aside and let cool.
Next fill the peppers with this mixture, top it with shredded cheese.
Set the oven temp. to broil. Place the bell peppers on a oven safe tray and broil for 25 - 30 minutes. Take out of the oven and let cool.
This is generally served as a dish by itself, not with curries. You can have it according to your preference.
Ingredients: Bell Peppers (I have used green, red and yellow)
1/2 cup rice
1 lb. tuna
1/4 cup of corn kernels and peas (You can use any veggies of your choice)
1/2 tbsp panch phoron
1 tsp ground pepper
1/2 cup chopped onions
1/2 cup chopped cilantro leaves
1 tbsp lemon juice
1/2 cup shredded cheddar cheese
1 tbsp oil/ butter
Salt, as required