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Creamy Tuna Stuffed Bell Peppers
Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe works with salmon too!)
Maybe you’re also looking for a way to turn that canned fish into a delicious, complete meal for your family?
This is the PERFECT recipe to use up fresh or frozen vegetables you may have on hand!
Creamy Tuna Stuffed Bell Peppers are PACKED with all the GOODIES!
Most of these ingredients are probably in your kitchen right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m betting you’ll LOVE your results.
Embrace improvising and adapting at this time because that has made cooking FUN for centuries!
These stay great in the fridge for up to 4 days, so they also make for an EXCELLENT meal prep idea!
Ingredients:
- 3 large bell peppers, any color
- 3 (5-ounce) canned tuna, drained & flaked
- 1 cup cooked brown rice, or quinoa
- 1 large carrot, peeled and shredded
- 1 cup frozen green peas, thawed
- 1/3 cup plain Greek yogurt
- 1 Tbsp Dijon mustard, or regular mustard
- 1 tsp freshly squeezed lemon juice
- 2 fresh garlic cloves, minced
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar, or swiss cheese
- 2 green onions, chopped
Instructions:
Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
Thoroughly wash the bell peppers and pat the excess moisture with a paper towel.
Using a sharp knife, carefully cut the peppers in half, vertically, and scrape out the ribs and seeds.
Place the peppers open-face up on the prepared baking sheet and sprinkle with sea salt and pepper.
Roast for 10 minutes in your preheated oven.
While the peppers are baking prepare the stuffing.
In a large mixing bowl, combine the flaked tuna, cooked rice, peas and shredded carrot. Stir in yogurt, mustard, lemon juice, garlic, and season with sea salt and pepper, to your taste.
Stir well to combine.
Remove the peppers from the oven and carefully stuff them with the tuna mixture.
Sprinkle shredded cheese on top, then bake for 10-12 minutes.
Sprinkle with chopped green onions.
Serve warm and enjoy!
Leftovers should be stored in a food-safe container in the fridge for up to 4 days.
❤Rachel
Ingredients
- 3 large bell peppers, any color
- 3 (5-ounce) canned tuna, drained & flaked
- 1 cup cooked brown rice, or quinoa
- 1 large carrot, peeled and shredded
- 1 cup frozen green peas, thawed
- 1/3 cup plain Greek yogurt
- 1 Tbsp dijon mustard, or regular mustard
- 1 tsp freshly squeezed lemon juice
- 2 fresh garlic cloves, minced
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar, or swiss cheese
- 2 green onions, chopped
Instructions
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- Thoroughly wash the bell peppers and pat the excess moisture with a paper towel.
- Using a sharp knife, carefully cut the peppers in half, vertically, and scrape out the ribs and seeds.
- Place the peppers open-face up on the prepared baking sheet and sprinkle with sea salt and pepper.
- Roast for 10 minutes in your preheated oven.
- While the peppers are baking prepare the stuffing.
- In a large mixing bowl, combine the flaked tuna, cooked rice, peas and shredded carrot. Stir in yogurt, mustard, lemon juice, garlic, and season with sea salt and pepper, to your taste.
- Stir well to combine.
- Remove the peppers from the oven and carefully stuff them with the tuna mixture.
- Sprinkle shredded cheese on top, then bake for 10-12 minutes.
- Sprinkle with chopped green onions.
- Serve warm and enjoy!
- Leftovers should be stored in a food safe container in the fridge for up to 4 days.
