Stuffed Red Bell Peppers With Tuna Recipes

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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

Categories     Main Course

Time 25m

Number Of Ingredients 10

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

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

STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS



Stuffed Sweet Peppers With Tuna, Bulgur and Herbs image

Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they're roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you're feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.

Provided by Melissa Clark

Categories     finger foods, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

2 pounds sweet small bell peppers, cored (about 24)
6 tablespoons olive oil, more as needed
1 1/4 teaspoons fine sea salt, more as needed
1 cup medium or coarse bulgur
1 tablespoon tomato paste
1 teaspoon ground cumin
2 cups chicken or vegetable stock or water
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1 medium or 2 small jalapeños, seeded and minced
2 cloves garlic, minced
2 chopped anchovy filets (optional)
Black pepper, to taste
1 (5- to 7-ounce) jar of tuna packed in olive oil, drained
2 tablespoons mayonnaise or plain Greek-style yogurt
2 tablespoons lemon juice, more to taste
1/3 cup chopped cilantro
1/3 cup chopped fresh parsley, mint or dill (or a combination), more for garnish
2 1/2 tablespoons capers

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.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 820 milligrams, Sugar 9 grams

ROASTED RED PEPPER FILLED WITH TUNA



Roasted Red Pepper Filled With Tuna image

This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.

Provided by Martha Rose Shulman

Categories     easy, for one, quick, roasts

Time 15m

Yield 1 generous serving

Number Of Ingredients 11

1 medium size or large red bell pepper
1 garlic clove
Pinch of salt
1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
1 teaspoon capers, rinsed
1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
1 tablespoon plain low-fat yogurt (more to taste)
Freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
  • While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
  • When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams

STUFFED RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

STUFFED RED BELL PEPPERS WITH TUNA



Stuffed Red Bell Peppers With Tuna image

I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.

Provided by Purdy Good Cook

Categories     Lunch/Snacks

Time 7m

Yield 2 2, 1 serving(s)

Number Of Ingredients 5

1 red pepper
1 (6 ounce) can flaked solid white tuna (in water)
10 almonds
4 slices low-fat cheese
2 tablespoons salsa

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.

Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4

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