Tuna Stuffed Peppers

An easy family favorite – tuna is the perfect healthy substitute for ground beef in this recipe

Login or register to add this recipe to your favorites Printer-friendly version
"Share
Image of this recipe from lmali

Created By: StarKist

3.92
Average: 3.9 (25 votes)
Your rating: None

Prep Time:

15 minutes

Cook Time:

20 minutes

Servings:

6
 

Nutritional Information

When using one 11 oz pouch Chunk Light Tuna in Water

Recipe

Ingredients

1 pouch (11 oz.) StarKist® Chunk Light Tuna in Water

6 peppers, red and green

1 cup chopped onions

1 clove garlic, minced

1 tbsp. Olive Oil

½ tsp. oregano

1 tsp. parsley

1 - ¼ cups cooked brown rice

Salt and pepper

1 cup cheddar cheese

Directions

  1. Preheat oven to 350°F.

  2. Cut tops (~1/3) off the peppers and clean out the interiors.  Cut the stem from the top of the pepper (discard the stem) and cut the remaining pepper from the top into small dices.  Hold the bottom 2/3 of each pepper for stuffing.

  3. Heat olive oil in large skillet over medium heat.  Stir in onions, garlic and diced pepper and cook until onions and peppers are soft, about 5 minutes.  Add oregano, parsley, salt and pepper, tuna and rice.  Mix to blend well.

  4. Stuff peppers with mixture.  Place in 8 x8 square baking dish.

  5. Bake in preheated oven for 15 minutes.  Top with cheese and bake for 5 additional minutes to melt the cheese.

Reviews (2)

Posted by: StarKist
Date Posted: 07-21-2014

Hi luvTuna,
Thanks for your questions! For the peppers, slice off the top third and remove the stem and then dice what is remaining from the top third. Leave the bottom 2/3 for stuffing. (we need to clarify that!) We did not precook the peppers, the time in the oven seemed to take care of that and allowed them to stay firm enough to hold together. Hope you enjoy them! ---The StarKist Team

Posted by: luvTuna
Date Posted: 07-20-2014

I am ready to try this and want to use my peppers from the garden, but! How many do I dice and how many do I keep to stuff? I assume I half the ones to stuff, do i cook those some before stuffing in the skillet, or does oven time take care of that? Can't wait to try.