Tuna Stuffed Bell Peppers
User Reviews
4.5
30 reviews
Excellent
Tuna Stuffed Bell Peppers
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These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They're healthy, delicious and a great weeknight meal option.
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Ingredients
- 2 medium bell peppers orange, yellow or red
- 1/3 cup red onion chopped into small pieces
- 2 button mushrooms chopped into small pieces
- 1 5- oz. can water-packed tuna
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup no salt added cottage cheese I use the Friendship brand
- 1 Tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon dijion mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- crushed red pepper optional
- freshly ground black pepper
- sea salt
Instructions
- Broil peppers: Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don't complete char them. Remove from the heat, and place on a plate to cool.
- Turn oven down: Turn oven from broil to 350°F.
- Saute veggies: While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking.
- Combine remaining filling ingredients: Add cooked onion and mushroom into a medium size mixing bowl. Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt).
- Stuff peppers: Once the broiled peppers are cool enough to handle, carefully cut the peppers in half, remove seeds and membranes (be careful as it may still be hot inside). Lay the 4 pepper halves on the baking stone and fill with the tuna mixture. You should have just enough tuna to fill the 4 pepper halves. If you have extra, you can eat it on the side or save it for later.
- Bake peppers: Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.
Notes
- Broiling peppers: You'll notice that I broiled the peppers before stuffing and baking them. I did this because I wanted the pepper to be roasted and soft rather than raw and crunchy. That's just how I prefer stuffed peppers. If you'd rather them be crunchy. Feel free to skip the broiling portion of the recipe.
- Bell peppers: Orange, yellow or red all work!
- Red onion: Feel free to use yellow onion if red onion feels too strong for your taste.
- Button mushroom: Feel free to use another type of mushroom if you prefer.
- Cottage cheese: Greek yogurt or mayo could be subbed for the cottage cheese.
Nutrition Information
Show Details
Serving
1
Calories
239kcal
(12%)
Carbohydrates
18g
(6%)
Protein
24g
(48%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
40mg
(13%)
Sodium
895mg
(37%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 239kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 40mg | 13% |
| Sodium | 895mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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