05 Jan Tuna Stuffed Bell Peppers
If you’re looking for a quick and easy weeknight meal, these stuffed peppers are sure to please the whole family. This low-carb recipe is full of flavor.
- 2 bell peppers
- 1/2 cup cooked brown rice
- 1/3 cup chopped red onion
- 2 chopped button mushrooms
- 1/2 cup chopped cherry tomatoes
- 1 can Wild Selections® Solid White Albacore Tuna
- 1/4 cup cottage cheese
- 1 tbsp fresh lemon juice
- 1/4 cup chopped kalamta olives
- 1 tsp olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- salt and pepper to taste
Sauté mushrooms and onions in a skillet, sprinkling with salt and pepper.
Transfer onion and mushroom mixture into a mixing bowl. Add tuna, rice, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley, and oregano. Break tuna apart with fork and mix all ingredients together.
Preheat oven to broil. Place whole peppers onto baking stone or sheet and broil for 5-7 minutes, turning once mid-way. Remove from the heat to cool.
Switch the oven from broil to 350°.
Once the bell peppers are cooled enough to handle, cut them in half and remove the seeds. Fill the 4 pepper halves with the tuna mixture.
Bake for 15 minutes.