Tuna Stuffed Bell Peppers
Colorful and nutritious, these tuna stuffed bell peppers combine tender peppers with a flavorful filling of tuna, pasta, vegetables, and melted cheese. Perfect for a quick weeknight dinner or a light lunch, they appeal to seafood lovers and those seeking a healthy, satisfying meal.
Ingredients
- 4 large bell peppers ⓘ
- 1/2 cup vegetables (e.g., diced carrots, peas, or mixed vegetables) ⓘ
- 1/4 cup chopped green onions ⓘ
- 1 clove garlic
- 2 tablespoons vegetable oil ⓘ
- 1 cup cooked pasta or rice ⓘ
- 1 (12 1/2 oz) can Star-Kist tuna, drained and flaked ⓘ
- 1 medium tomato, chopped ⓘ
- 1/3 cup Niblets corn ⓘ
- 1 egg, beaten ⓘ
- 1/2 teaspoon dried thyme ⓘ
- salt ⓘ
- pepper ⓘ
- 1/2 cup shredded low-fat mozzarella cheese ⓘ
Instructions
- Cut the bell peppers lengthwise into halves and remove seeds and ribs.
- Place the peppers in boiling water for 3 minutes, then rinse and drain with the cut side down.
- In a skillet, heat vegetable oil over medium heat and sauté green onions and garlic until fragrant.
- In a mixing bowl, combine cooked pasta or rice, drained tuna, chopped tomato, corn, beaten egg, dried thyme, salt, and pepper.
- Stuff the prepared peppers with the tuna mixture and place in a baking dish.
- Top each pepper with shredded mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes or until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For a twist, try substituting canned salmon or chicken for the tuna. You can also add spices like cayenne pepper for a kick or use quinoa instead of rice for a healthier option. If you're short on time, precooked frozen vegetables can easily replace fresh ones. Consider adding olives for a Mediterranean flair.
Serving Suggestions
Serve the tuna stuffed bell peppers with a fresh side salad or some crusty bread for a complete meal. They also pair beautifully with Shrimp Skewers for a delightful seafood feast. For a lighter option, consider serving with a side of steamed broccoli or a cucumber salad.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes or bake in the oven at 350°F (175°C) until heated through. You may need to cover them with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Stuffed Bell Peppers contains roughly 419 calories, with 23g protein, 52g carbohydrates, and 15g fat. It is an excellent source of vitamin C (91% of the Daily Value), calcium (51% of the Daily Value), and vitamin A (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2398mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed peppers in advance?
Yes, you can prepare the stuffed peppers ahead of time. Assemble them without baking and cover them tightly with plastic wrap or foil. Store them in the refrigerator for up to 24 hours. When ready to bake, simply remove the cover and bake as directed.
What can I use instead of mozzarella cheese?
If you don't have mozzarella cheese, you can substitute it with shredded cheddar or Monterey Jack for a different flavor profile. For a dairy-free option, try using vegan cheese shreds that melt well or nutritional yeast sprinkled on top for a cheesy taste.
How can I make this recipe healthier?
To make this recipe healthier, consider using whole grain pasta or brown rice instead of white. You can also increase the vegetable content by adding spinach or zucchini to the filling. Reducing the cheese or opting for a low-fat version can also help cut calories while still maintaining flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).