Tuna-Stuffed Peppers
A flavorful and easy-to-make dish featuring bell peppers stuffed with a savory tuna mixture. Perfect for a healthy meal option.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 18g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 large bell peppers (any color)
- 2 cans of tuna (5 oz each), drained
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Be gentle to avoid breaking the peppers.
- Place the peppers upright in a baking dish that fits them snugly. If they tip over, slice a small bit off the bottom to make them flat.
- In a large bowl, mix the drained tuna, cooked rice, chopped onion, diced tomatoes, parsley, and half of the mozzarella cheese. Stir in the olive oil, garlic powder, salt, and pepper. Mix until all ingredients are well combined.
- Stuff each pepper with the tuna mixture, pressing it down lightly with a spoon to pack it in.
- Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil to prevent the tops from burning. Place in the preheated oven and bake for 25 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let the peppers cool for a few minutes before serving. This helps the flavors meld together and the stuffing to set a bit.
- For an extra touch, garnish with more fresh parsley or a squeeze of lemon juice before serving.
