Tuna Stuffed Peppers Recipes
TUNA MELT STUFFED BELL PEPPERS
Easy and quick to make, these tuna stuffed bell peppers are a delicious and healthy weeknight dinner option. Low carb and ready to serve in less than half an hour.
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
- In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper until well combined.
- Add the tuna on top, along with the celery and most of the green onions (leaving some for garnish). Gently stir until well combined.
- Scoop the tuna salad into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return the peppers to the oven until the cheese melts, about 5 more minutes.
- Garnish with extra green onions and serve warm.
Nutrition Facts : Calories 205 kcal, Carbohydrate 7 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 275 kcal, Carbohydrate 25 g, Cholesterol 87 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, Sodium 622 mg, Sugar 4 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
TUNA STUFFED BELL PEPPERS BAKE
Make and share this Tuna Stuffed Bell Peppers Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut a wide circle around the stems of the peppers; lift off the lids and discard.
- Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
- In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
- Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
- Pour hot waer around the peppers;.
- Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
- Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.
Nutrition Facts : Calories 424.6, Fat 9.4, SaturatedFat 3.9, Cholesterol 22.5, Sodium 254.4, Carbohydrate 64, Fiber 5.6, Sugar 5.8, Protein 23.5
BULGUR AND TUNA-STUFFED PEPPERS
Provided by Metro
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C (350°F).Cut caps off and core peppers. Set aside.Cook bulgur in water or broth, covered, over medium heat for 30 minutes.Add shallots and peas to bulgur 1 minute before it's done cooking.Add remaining ingredients and stuff peppers generously.Put caps back on peppers.Bake for 20 minutes.Serve and enjoy.
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.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 26 g, Cholesterol 21.3 mg, Fat 19.3 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 3 g, Sodium 209.2 mg, Sugar 5.4 g
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HEALTHY TUNA STUFFED BELL PEPPERS - EATING BIRD FOOD
From eatingbirdfood.com
Estimated Reading Time 6 mins
- Broil peppers: Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don't complete char them. Remove from the heat, and place on a plate to cool.
- Saute veggies: While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking.
- Combine remaining filling ingredients: Add cooked onion and mushroom into a medium size mixing bowl. Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt).
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STUFFED SWEET POTATOES WITH SPANISH TUNA & PEPPERS
From irenamacri.com
Estimated Reading Time 4 mins
- Preheat the oven to 220 C / 425 F. Place a piece of parchment paper on a flat baking tray and grease with a little olive oil.
- Heat a large frying pan over medium heat and add the olive oil, onions, peppers and salt. Stir and cook for 12 minutes, stirring through a few times. Add the garlic and chilli have way through. While these are cooking, prepare other ingredients.
- Remove the sweet potato boats out of the oven. Use a tablespoon to make a dent in the middle of each half and sprinkle with sea salt and pepper. Scoop 2-3 tablespoons of tuna filling on top and garnish with extra olives, roasted peppers, spring onions and cilantro.
BUFFALO TUNA STUFFED PEPPERS (LOW CARB!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
- Add bell peppers to the baking sheet and drizzle with a tiny bit of olive oil. Rub the outsides and insides of peppers with oil (you don’t need much!) and bake for 10-15 minutes until just slightly fork tender.
- While the peppers are baking, make the tuna mixture: In a medium bowl, mix together the drained tuna, diced celery, shredded carrots, diced green onion, greek yogurt, buffalo sauce and dijon mustard. Add salt and pepper, to taste.
- Evenly divide and scoop tuna mixture into cooked bell pepper halves. Sprinkle cheese on top; bake for 5 more minutes, until cheese is melted. Sprinkle with cilantro and scallions. Serves 2.
'TUNA' STUFFED PEPPERS [VEGAN] - ONE GREEN PLANET
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Estimated Reading Time 2 mins
TUNA-STUFFED CHERRY PEPPER RECIPE - GREAT ITALIAN CHEFS
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TUNA STUFFED PEPPERS RECIPE | STARKIST
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TUNA STUFFED PEPPERS - COOKING WITH NONNA
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TUNA STUFFED MINI PEPPERS – THE TASTY CHILLI
From thetastychilli.com
Estimated Reading Time 6 mins
- Preheat the oven to 200°C or 392°F. Cut the mini peppers in half vertically, remove the seeds and the white membrane but leave the top of the stem.
- Drain the water or olive oil from the tuna. If using tuna in olive oil, keep the oil apart. In a mixing bowl, combine tuna, onions, olives, zucchini and sour cream and mix well. Add more sour cream if the mixture is too dry. Add salt, pepper and dried basil to taste.
- Place the pepper halves in an oven dish and fill the pepper boats with the mixture. Sprinkle with olive olive from the can of tuna, or use bottled olive oil. Bake for 20 minutes.
WHOLE30 MEXICAN TUNA STUFFED PEPPERS | BITES OF WELLNESS
From bitesofwellness.com
Estimated Reading Time 7 mins
- In a bowl, mash the avocado. Add the red onion, cilantro, salt, paprika, cumin, and garlic powder and stir well
- Add in the cooked riced cauliflower (you can microwave it for 2-3 minutes from frozen) to the avocado and spices.
- To cut the pepper turn it upside down so it sits on the stem. Use where the pepper naturally forms bumps at the top to trace where you should cut to make the cups. Follow the lines down to the bottom. Remove the seeds
TUNA STUFFED PIQUILLO PEPPERS RECIPE - SPANISH SABORES
From spanishsabores.com
Estimated Reading Time 4 mins
- In a large mixing bowl, combine 1/4 cup of the mayonnaise with the tuna, shallot, lemon juice, olive oil, salt, and half of the parsley. Stir everything together and taste. Adjust for salt, pepper, lemon, and oil as appropriate.
- Stuff this tuna mixture into each of the piquillo peppers, taking care not to tear the peppers. Be sure not to overstuff them!
RED PEPPERS STUFFED WITH TUNA RECIPE (PIMIENTOS RELLENOS ...
From spanishfoodguide.com
- Dice four to five green onions or scallions and add them to the bowl. Ensure the onions are finely diced so they add with the mixture evenly, and taste good with peppers.
- Chop one complete sprig of parsley using a sharp knife and add to the bowl. Do not chop it too finely, as bigger pieces stack more flavor and also make the dish look prettier.
- Add in one teaspoon of sherry vinegar, a half teaspoon of sweet Spanish paprika, and two tablespoons of extra virgin oil to the bowl. The mixture would start looking a bit colorful, which is the best thing about this recipe.
TUNA-STUFFED PEPPERS RECIPE | EATINGWELL
From eatingwell.com
- Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
- Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
- Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.
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