Stuffed Peppers With Tuna Recipes

TUNA MELT STUFFED BELL PEPPERS

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.

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.

PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD

Steps:

• In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
• Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES

Steps:

• Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
• Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
• In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
• When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
• Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
• Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
• Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.

STUFFED RED BELL PEPPERS WITH TUNA

Steps:

• Slice red pepper in half and remove seeds.
• Fill each half with equal amounts of tuna.
• sprinkle almonds on top of tuna.
• Spread on salsa.
• Cover each pepper with 2 slices of cheese.
• Enjoy!
• You can also heat them up in the microwave until they are warm.

TUNA STUFFED BELL PEPPERS BAKE

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.