Tuna Stuffed Peppers Recipes

TUNA MELT STUFFED BELL PEPPERS

Tuna Melt Stuffed Bell Peppers image

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

Time 25m

Number Of Ingredients 10

Ingredients

2 bell peppers (halved and cored)
2 4.5-ounce StarKist Solid Yellowfin Tuna (in Extra Virgin Olive Oil)
2 celery stalks (minced)
4 green onions (sliced (greens and whites separated))
⅓ cup 2% Greek yogurt
2 tablespoons lemon juice
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup shredded cheddar cheese

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

Stuffed Peppers With Tuna and Breadcrumbs image

These bell peppers are stuffed with a simple mixture of tuna and breadcrumbs. It's an easy baked stuffed pepper recipe with tuna.

Provided by Diana Rattray

Categories Entree Lunch Dinner Side Dish

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 green bell peppers
1 tablespoon onion (finely chopped)
1 cup bread crumbs (soft; divided)
1 egg (slightly beaten)
1/2 cup milk
Salt (to taste)
Black pepper (to taste)
1 teaspoon lemon juice (fresh)
1 (7 1/2-ounce) can tuna (flaked)
2 tablespoons butter (melted)
Optional: shredded cheddar, Swiss, or Parmesan cheese

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

Tuna Stuffed Bell Peppers Bake image

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

Ingredients

4 large green bell peppers
1 cup raw long grain rice, cooked according to package directions and seasoned to taste
1 (6 ounce) can chunk light tuna packed in oil, drained
1 small onion, finely chopped
1 (10 ounce) package frozen corn kernels, thawed
1/2 cup finely chopped fresh mushrooms
salt
pepper
paprika
1 ripe tomatoes, peeled, seeded, and finely chopped
1/2 cup shredded sharp cheddar cheese
3 cups hot water

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

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