Traditional recipes

Tuna stuffed peppers recipe

Tuna stuffed peppers recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

Peppers are stuffed with a mixture of tuna, breadcrumbs, Parmesan, olives and capers, then baked until softened. A great combination of ingredients that you're sure to enjoy!

3 people made this

IngredientsServes: 4

  • 4 large red or yellow peppers
  • 160g tinned tuna in olive oil, drained
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon breadcrumbs
  • 1 tablespoons black olives
  • 1 tablespoons capers
  • salt and pepper, to taste
  • 1 tablespoon freshly chopped parsley

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4.
  2. Slice about 1/2cm off the top of each pepper and reserve these tops to be used as lids. Remove the seeds and rinse each pepper under cold water.
  3. In a food processor, blend tuna, eggs, grated Parmesan, breadcrumbs, olives and capers together for a few seconds. Season with salt and pepper. Add chopped parsley; pulse for a few more seconds just to mix all the ingredients (without making it too mushy).
  4. Spoon the mixture equally into each pepper. Place the top of the pepper back on each one to act as a lid. Arrange the stuffed peppers tightly beside each other in a small baking dish, so they won't fall over during cooking.
  5. Bake in the preheated oven for 45-50 minutes or until the skin on the peppers is soft and wrinkled.
  6. Remove from oven, peel the skin and serve with toasted bread or crostini.

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Reviews & ratingsAverage global rating:(7)


Slow Cooker Tuna-Stuffed Peppers

Mix the sauce with the tuna, garlic and onion. Cut the tops off the peppers and hollow them out. Put the stuffing in the peppers, place in the slow cooker. Pour extra sauce over the peppers to create a liquid cooking base.

Cook on low heat for 9 hours. Serve hot with either rice, potatoes or just a salad.


  • 2 cans Bumble Bee Solid White Albacore Tuna, drained
  • 1 tablespoon ghee
  • 2 garlic cloves, minced
  • ½ cup chopped yellow onion
  • 2 red bell peppers
  • 1 cup shredded sweet potato
  • ¼ cup chopped parsley
  • 1 tablespoon approved mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika

Preheat the oven to 350°F and grease baking sheet or line with parchment paper.

Cut bell peppers in half lengthwise, remove stem and seeds then place in a 9×13” baking dish.

Over medium heat in a pan, sauté garlic and onions with ghee until softened and lightly golden, about 3-5 minutes. Let cool.

In a large bowl, mix together cooled onion mix, Bumble Bee Tuna, sweet potato, parsley, mustard and spices.


  • 6 medium bell peppers
  • 1 1/2 cups cooked rice
  • 1 can or pouch (about 7 ounces) tuna, drained and flaked
  • 1/2 cup chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped canned pimiento
  • 1/2 teaspoon salt
  • Dash pepper
  • 3/4 cup mayonnaise
  • 1/2 cup crushed potato chips

Cut peppers in half lengthwise remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes drain. Sprinkle peppers inside with a little salt place in a shallow baking dish.

In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended.

Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Sprinkle potato chip crumbs over top of each stuffed pepper.


Tuna and olive stuffed peppers recipe

A simple side that everyone will love, this dish combines a winning mix of roasted peppers, tuna and olives.

Ingredients

  • 1 small red onion, diced
  • 1 small garlic clove, minced
  • 12 shiitake mushrooms, chopped
  • 0.5 of a 45g/2oz tin of anchovies, drained
  • 1 x 140g/5oz tin of tuna (preferred pole and line-caught and MSC-certified) in olive oil, drained
  • 2 tsp capers
  • 5 black olives, halved
  • 2 romano peppers, halved
  • 2 tsp panko breadcrumbs
  • 1 lemon, zest only
  • 0.2 bunch of flat-leaf parsley, leaves only, finely chopped
  • 1 glug of olive oil
  • 1 pinch pepper
  • 1 small red onion, diced
  • 1 small garlic clove, minced
  • 12 shiitake mushrooms, chopped
  • 0.5 of a 45g/2oz tin of anchovies, drained
  • 1 x 140g/5oz tin of tuna (preferred pole and line-caught and MSC-certified) in olive oil, drained
  • 2 tsp capers
  • 5 black olives, halved
  • 2 romano peppers, halved
  • 2 tsp panko breadcrumbs
  • 1 lemon, zest only
  • 0.2 bunch of flat-leaf parsley, leaves only, finely chopped
  • 1 glug of olive oil
  • 1 pinch pepper
  • 1 small red onion, diced
  • 1 small garlic clove, minced
  • 12 shiitake mushrooms, chopped
  • 0.5 of a 45g/2oz tin of anchovies, drained
  • 1 x 140g/5oz tin of tuna (preferred pole and line-caught and MSC-certified) in olive oil, drained
  • 2 tsp capers
  • 5 black olives, halved
  • 2 romano peppers, halved
  • 2 tsp panko breadcrumbs
  • 1 lemon, zest only
  • 0.2 bunch of flat-leaf parsley, leaves only, finely chopped
  • 1 glug of olive oil
  • 1 pinch pepper

Details

  • Cuisine: Mediterranean
  • Recipe Type: Tuna
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them &ldquomelt&rdquo in 2 minutes.
  3. Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through.
  4. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish.
  5. Remove the tuna mixture from the heat, fill the peppers with it and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done.
  6. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.

This recipe is from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate&mdashSustainably Canned, 100% Delicious by Bart van Olphen. The book is published on 26 May by The Experiment (£14.99, hardback). Photography by David Loftus.

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/> Tuna Melt Stuffed Peppers />

Entire recipe: 328 calories , 11.5g total fat (3.5g sat fat) , 730mg sodium , 17g carbs , 3.5g fiber , 8g sugars , 39.5g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle&trade) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*

Prep: 10 minutes
Cook: 35 minutes

Ingredients:

5 oz. albacore tuna packed in water (about 1 can or 2 pouches), drained and flaked

1/4 cup finely chopped onion

1 slice reduced-fat cheddar cheese, halved

Optional seasonings: salt, black pepper

Directions:

Preheat oven to 400 degrees. Spray a baking pan with nonstick spray.

In a medium bowl, combine mayo, mustard, garlic powder, and onion powder. Mix until uniform. Add tuna and onion, and stir to coat.

Slice off and discard stem end of bell pepper. Remove and discard seeds.

Slice pepper in half lengthwise (top to bottom), and place in the baking pan, cut sides down. Bake until mostly softened, 25 - 30 minutes, flipping halfway through.

Blot away excess moisture from pepper halves. Fill with tuna, and top with cheese. Bake until tuna is hot and cheese has melted, about 5 minutes.


Colorful Tuna-Stuffed Peppers

3 medium-large bell peppers (red, orange, or yellow)
OR
6 sweet banana peppers
1/2 cup peeled, seeded, and diced cucumber
1 can (12 ounce size) tuna packed in water, drained and flaked
1 large avocado, peeled and quartered
1 tablespoon fresh lemon juice
3 tablespoons light mayonnaise
1/4 cup snipped fresh chives
1/4 teaspoon salt
1/8 teaspoon lemon pepper
1/2 cup seasoned mini croutons
fresh chives, for garnish


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Tuna stuffed peppers recipe - Recipes

We are going to show you guys how to make simple & easy tuna stuffed peppers, Portuguese style. Combining fresh tuna along with traditional Portuguese chourico with a spicy kick is a unique variation on stuffed peppers you will surely love. It is rich in flavor and taste, and is really a hearty meal if your really hungry.

Ingredients:
2 large bell peppers split in halves
8 oz. fresh Tuna Steak
1 piece of chourico cut into small pieces
2 teaspoon lemon juice
2 tablespoon parsley chopped
4 tablespoons grated cheese
2 tablespoons olive oil
2 garlic cloves chopped
1 tomato chopped
Salt and Pepper to taste

Directions:
1) Preheat an oven to 325 degrees Fahrenheit.
2) Put the Tuna and Chourico in a bowl, break them into pieces, and add the chopped tomato, garlic, parsley, lemon juice, and salt and pepper to taste.
3) Add the two tablespoons of olive oil to the bowl and mix well.
4) Place the mix into the 4 halves of pepper and cover with the 4 tablespoons of grated cheese.
5) Place the peppers on a baking sheet and bake in the oven for 13-15 minutes.
6) Serve and enjoy!


Tuna Stuffed Bell Peppers

If you’re looking for a quick and easy weeknight meal, these stuffed peppers are sure to please the whole family. This low-carb recipe is full of flavor.

  • 2 bell peppers
  • 1/2 cup cooked brown rice
  • 1/3 cup chopped red onion
  • 2 chopped button mushrooms
  • 1/2 cup chopped cherry tomatoes
  • 1 can Wild Selections® Solid White Albacore Tuna
  • 1/4 cup cottage cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped kalamta olives
  • 1 tsp olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Sauté mushrooms and onions in a skillet, sprinkling with salt and pepper.

Transfer onion and mushroom mixture into a mixing bowl. Add tuna, rice, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley, and oregano. Break tuna apart with fork and mix all ingredients together.

Preheat oven to broil. Place whole peppers onto baking stone or sheet and broil for 5-7 minutes, turning once mid-way. Remove from the heat to cool.

Switch the oven from broil to 350°.

Once the bell peppers are cooled enough to handle, cut them in half and remove the seeds. Fill the 4 pepper halves with the tuna mixture.


Watch the video: Γεμιστές Πιπεριές με Φέτα και Κουκουνάρι Επ. 34. Kitchen Lab TV. Άκης Πετρετζίκης (November 2021).