4.5 21 Published Aug 26, 2020, Updated Nov 28, 2022 With stats like that, this tasty recipe is definitely a keeper. I’m excited to have another recipe to add to my weeknight meal rotation.
Ingredients Needed for Tuna Stuffed Peppers
bell peppers – orange, yellow or red all work!red onion – this adds flavor and a bit of crunch. Feel free to use yellow onion if red onion feels too strong for your taste.button mushrooms – feel free to use another type of mushroom if you prefer.canned tuna – I typically buy Albacore tuna because you get bigger chunks of meat that aren’t mushy. I really like the Wild Planet brand!cherry tomatoes – I love the hint of sweetness and burst of flavor the cherry tomatoes add with every bite.kalamata olives – the olives add a nice saltiness and some healthy fats.cottage cheese – I like to get Friendship brands no salt added. You could also use Greek yogurt or mayo in place of the cottage cheese.fresh lemon juice – I love the bright flavor the lemon juice adds!extra virgin olive oil – just a touch!dijion mustard – adds so much flavor. Don’t skip this!seasonings and spices – dried parsley, dried oregano, crushed red pepper (optional), sea salt and pepper.
How to Make Tuna Stuffed Bell Peppers
Broil peppers: I like to broil the peppers before stuffing and baking them because I prefer my peppers to be roasted and soft rather than raw and crunchy. If you’d prefer crunchy peppers, feel free to skip the broiling step! Bake peppers: Place whole peppers on a baking sheet or baking stone and broil for 5-7 minutes, turning once halfway through broiling. Watch the peppers carefully so they don’t completely char. Remove from the heat and set aside to cool. Make tuna filling: While the peppers cool, make the tuna filling. Sauté the onions and mushrooms in a skillet until soft and fragrant. Season with salt and pepper while cooking. Add the onion mixture to a medium size mixing bowl. Combine ingredients: Add the tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl with the onion mixture. Break apart the tuna with a fork and stir all ingredients together. Season to taste with crushed red pepper and black pepper. The mixture shouldn’t need any additional salt. Stuff peppers and bake: When your peppers are cool enough to handle, cut the peppers in half and remove the seeds and membranes. Lay the pepper halves on your baking sheet and fill with the tuna mixture. Bake for 10-15 minutes until warmed through. Serve immediately! There should be just enough tuna mixture to fill your 4 pepper halves but if you have any leftover it’s delicious on it’s own!
Storing Leftover Stuffed Peppers
As you can tell, I made a double batch for these pictures and the leftovers were delicious! Don’t get me wrong, I prefer them fresh out of the oven but the leftovers were still solid. Let the peppers cool slightly and either cover your baking dish or transfer peppers to an airtight container. Store in the fridge for up to five days. When you’re ready to reheat, I recommend heating in a toaster oven or conventional oven as opposed to a microwave.
More Tuna Recipes You Might Enjoy
Healthy Tuna SaladSpaghetti Squash Tuna Noodle CasseroleTuna Egg SaladTuna Curry Bowl with Cauliflower RiceOpen-Faced BBQ Hummus Tuna SandwichLentil Tuna SaladSimple Lemony Tuna Salad Packable LunchBroccoli Avocado Tuna BowlSweet Potato Tuna SaladHealthy Tuna Noodle Casserole
