Italian Tuna Stuffed Peppers Recipes

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

STUFFED PEPPERS WITH TUNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.
• Arrange peppers into a shallow baking dish with cavity-side up.
• Mix rice, tuna, celery, onion, and black pepper together in a bowl; add 1/2 cup plus 2 tablespoons mayonnaise and stir to coat. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers.
• Bake in preheated oven until the bread crumbs are browned, about 30 minutes.

ITALIAN TUNA STUFFED PEPPADEW PEPPERS

Steps:

• Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
• Blend until the tuna is smooth but be careful not to over process.
• Check for seasoning and add salt and pepper to taste.
• Using a small spoon, fill each of the peppadew peppers with the tuna blend.
• If you have any leftover tuna, eat it. I don't like waste.

TUNA-STUFFED PIQUILLO PEPPERS

Steps:

• Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
• Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
• Use a teaspoon to fill each pepper with some of the tuna mixture.
• Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

STUFFED PEPPERS WITH TUNA AND BREADCRUMBS

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Cut the bell peppers in half vertically and remove the stem, seeds, and white membrane.
• Boil the pepper shells in salted water for 5 minutes. Drain well.
• In a mixing bowl, combine the onion, 1/2 cup breadcrumbs, beaten egg, milk, salt and pepper, lemon juice, and tuna.
• Fill the pepper shells with the breadcrumb mixture.
• Mix the melted butter with the remaining 1/2 cup breadcrumbs; sprinkle over stuffed peppers. Place in a shallow baking dish and bake for 15 minutes. If desired, top with shredded cheese 5 minutes before the peppers are finished baking.
• Serve and enjoy.

ITALIAN TUNA STUFFED PEPPERS

Steps:

• 1. Mix croutons in a bowl with about 1/2 cup warm water and soften. Add all ingredients except stuffing pepper halves and add salad dressing. Mix well, almost like a bread salad
• 2. Grease a casserole with a little olive oil and line up the 12 pepper halves. Stuff each half individually with bread stuffing after squishing with your hands to help ingredients mix and somewhat stick together. pour just a little olive oil on top and cover and bake 30-40minutes at 375 degrees until tender. Serve hot or cold. may be reheated in the microwave oven.