Tuna Stuffed Peppers

Name: Tuna Stuffed Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 - 170g (or 4.5 oz) can tuna, drained (albacore this time); 2 bell peppers, halved and seeds removed; 1 cup cooked rice (I used leftover rice and peas, if you have plain rice just add about 2 tbsps peas); 1 tbsp parmesan cheese; 1 tsp capers, chopped plus a few more to garnish; 2 tsps chili oil; 1 Roma tomato, seeds removed and diced; 1/4 cup chopped onion; 2 white mushrooms, chopped; 1 tsp celery seed; 1 tsp lemon juice; 1/2 tsp dijon mustard; 1 1/2 tbsps mayonnaise

2 steps

Prep:10minCook:40min

Perfect for an easy and healthy meal option using ingredients you probably already have in your fridge and pantry right now.

Updated at: Sat, 29 Jun 2024 14:28:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories347.6 kcal (17%)

Total Fat15.7 g (22%)

Carbs32.7 g (13%)

Sugars6.2 g (7%)

Protein19.3 g (39%)

Sodium170.1 mg (9%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 170gcan tuna

drained, albacore this time

2bell peppers

halved and seeds removed

1 cuprice

cooked, I used leftover rice and peas, if you have plain rice just add about 2 tbsps peas

1 Tbspparmesan cheese

1 tspcapers

chopped plus a few more to garnish

2 tspschili oil

1Roma tomato

seeds removed and diced

¼ cuponion

½ tspdijon mustard

1.5 tbspsmayonnaise

Instructions

Step 1

Roast the bell pepper halves in a 425°F oven for 15-20 minutes to soften. Set aside and reduce oven heat to 350°F.

Step 2

Sauté the onion and mushrooms in chili oil on medium heat for 3 minutes then add the rest of the ingredients. Spoon filling into pepper halves. Return to a 350°F oven for 15 minutes. Garnish with more capers if you like.

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