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Close-up of bright red and orange Tuna Stuffed Bell Peppers filled with a savory mixture and topped with herbs.

Tuna Stuffed Bell Peppers

  • Author: Emma
  • Total Time: 35 min
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

Make light, protein-rich stuffed bell peppers using canned tuna, fresh vegetables, and simple seasonings. This recipe offers a fresh alternative to traditional meat-stuffed peppers, perfect for quick family dinners or lunches.

Ingredients

Scale
  • 2 medium bell peppers (orange, yellow, or red)
  • 1/3 cup red onion, chopped
  • 2 button mushrooms, chopped
  • 1 5-oz. can water-packed tuna, drained
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup chopped kalamata olives
  • 1/4 cup no salt added cottage cheese
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • Crushed red pepper, optional
  • Freshly ground black pepper
  • Sea salt

Instructions

  1. Preheat your oven to broil. Place the whole peppers on a baking sheet. Broil for 5 to 7 minutes, turning them once halfway through. Watch them closely to avoid charring completely. Remove the peppers and place them on a plate to cool.
  2. Turn the oven down to 350°F.
  3. While the peppers cool, prepare the tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until they are soft and fragrant. Sprinkle with sea salt and black pepper while cooking.
  4. Add the cooked onion and mushroom mixture to a medium mixing bowl. Add the drained tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley, and oregano to the bowl. Break apart the tuna with a fork and stir all ingredients together. Season to taste with crushed red pepper and ground black pepper.
  5. Once the broiled peppers are cool enough to handle, carefully cut them in half lengthwise. Remove the seeds and membranes. Lay the 4 pepper halves on the baking stone.
  6. Fill the pepper halves with the tuna mixture. You should have enough filling for the 4 halves. If you have extra filling, eat it on the side or save it for later.
  7. Place the stuffed peppers in the oven for 10 to 15 minutes, until they are warm all the way through. Remove from the oven, serve, and eat.

Notes

  • This recipe is a lighter take on classic stuffed peppers, using pantry staples like canned tuna for a quick, satisfying meal.
  • You can prepare the tuna filling ahead of time and store it in the refrigerator for up to two days.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pepper half
  • Calories: 180
  • Sugar: 6
  • Sodium: 250
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 20
  • Cholesterol: 35

Keywords: Tuna Stuffed Bell Peppers, Healthy Dinner Ideas, Easy Lunches For Work, Simple Lunch Ideas, Quick Lunch Ideas, Lunch Ideas For School, Easy Healthy Dinner, Healthy Lunch Ideas For Work, Lunch Dinner Ideas, Kid Friendly Dinners, Cold Lunch Ideas, Protein Rich Meals

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Find it online: https://senarecipes.com/tuna-stuffed-bell-peppers-recipe/