Tuna-stuffed bell peppers: 4 sensational bites

Delicious Tuna-Stuffed Bell Peppers: A Low-Carb Dinner Delight

Hello, food lovers! I’m Lina Kohn, and I’m thrilled to share a recipe close to my heart. Growing up in Italy, my grandmother’s kitchen was pure magic. She could transform simple ingredients into incredible meals. These tuna-stuffed bell peppers are a perfect example. They bring that cozy, homemade feeling right to your dinner table. They are a wonderfully satisfying low-carb meal. You’ll adore this easy dinner. This recipe is truly special.

• So easy to make!
• Packed with delicious flavor.
• A healthy, low-carb option.
• Perfect for weeknights.
• A crowd-pleaser for sure.

This dish reminds me so much of my childhood. My grandmother made similar stuffed vegetables. She always used fresh ingredients. This recipe captures that spirit. It’s a comforting, homemade meal. It brings authentic Italian flavors home. It’s simple cooking at its finest.

Gather Your Ingredients for Tuna-Stuffed Bell Peppers

Let’s get cooking! You’ll need just a few simple things for these delicious tuna-stuffed bell peppers. Grab four large bell peppers, any color works beautifully. Make sure they are halved and seeded first. You’ll also need one can of tuna, drained well. For the creamy filling, we’ll use mayonnaise, chopped celery, and red onion. Fresh parsley adds a lovely brightness. A touch of Dijon mustard gives it a little zing. Don’t forget salt and pepper to taste! If you like, you can also grab some Parmesan cheese to sprinkle on top. It’s optional but oh-so-good!

Step-by-Step Guide to Making Tuna-Stuffed Bell Peppers

Now for the fun part! Making these tuna-stuffed bell peppers is a breeze. We’ll go through it step by step. You’ll have a delicious, healthy dinner ready in no time. It’s a recipe even beginners can master.

First, take your four large bell peppers. Any color will add a beautiful pop to your plate. Carefully slice each pepper in half lengthwise. Then, gently remove all the seeds and membranes. You want clean, hollowed-out pepper halves ready for stuffing.

Grab a medium bowl. Add your drained tuna. Next, spoon in the mayonnaise. Add the finely chopped celery and red onion. Fresh parsley brings a lovely aroma. Dijon mustard adds a little kick. Mix everything together really well. You want a creamy, well-combined tuna salad. Taste it and add salt and pepper. Make sure it’s seasoned just right for your liking. It should smell amazing already!

Now, carefully spoon the tuna mixture into each pepper half. Fill them up generously! If you’re using Parmesan cheese, sprinkle it over the top of each one. It gets so golden and tasty. Arrange the stuffed peppers in a baking dish. Add about a quarter inch of water to the bottom of the dish. This helps the peppers steam and get nice and tender. Cover the dish tightly with foil. Pop it into your preheated oven. Bake for about 30 to 40 minutes. You want the peppers to be tender. The filling should be heated through. For a lovely browned top, remove the foil for the last 10 minutes. Watch them closely!

Tips for Perfect Tuna-Stuffed Bell Peppers

Making these tuna-stuffed bell peppers is quite forgiving. But a few little tricks can make them truly shine! I love experimenting with the filling. It’s how I keep things interesting. Don’t be afraid to play with flavors. You want a dish that’s both healthy and exciting. These tips come from my own kitchen adventures.

Want to jazz up the tuna filling? You absolutely can! Try adding chopped capers for a briny bite. Olives are also a fantastic addition. A squeeze of fresh lemon juice really brightens everything up. These simple additions make a big difference.

For an even creamier filling, I sometimes add a dollop of sour cream. Greek yogurt works beautifully too. It adds a lovely tang. Just mix it in with the tuna and other ingredients. It makes the filling super smooth and rich.

Serving and Storing Your Tuna-Stuffed Bell Peppers

These beautiful tuna-stuffed bell peppers are a complete meal! They are wonderful served hot right from the oven. They make a fantastic main course for any dinner.

These stuffed peppers are lovely on their own. You can also serve them with a simple green salad. A side of crusty bread is nice too. They are a very versatile dish.

Leftovers keep well in the fridge. Store them in an airtight container. They should last for up to three days. To reheat, place them in a microwave or oven. Reheat gently until warmed through.

Frequently Asked Questions about Tuna-Stuffed Bell Peppers

Got questions about making these stuffed peppers? I’m happy to help! Many home cooks wonder about the best peppers to use. Any color works, but red, yellow, or orange peppers are often sweeter. This makes them a great choice. Can you make this recipe ahead of time? Yes, you can prepare the filling and stuff the peppers a day in advance. Just bake them when you’re ready to serve. What if I don’t like celery or onion? Feel free to swap them out! Finely chopped bell pepper or zucchini works too. This easy dinner is very adaptable. How long do they bake? Usually 30-40 minutes until tender. You can check them with a fork. We want them soft but not mushy.

Nutritional Information for Tuna-Stuffed Bell Peppers

When I make these tuna-stuffed bell peppers, I always think about how satisfying and healthy they are. It’s good to know what you’re eating. Remember, though, that the nutritional values can change a bit. This depends on the specific ingredients you use. Even the brands of tuna or mayonnaise can make a small difference. So, think of these numbers as a helpful guide. They give you a general idea of what’s in each tasty serving. Enjoy this wholesome meal!

Tuna-stuffed bell peppers: 4 sensational bites

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• Author: Lina Kohn
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Low Carb

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Description

Enjoy a delightful and low-carb dinner with these Tuna-Stuffed Bell Peppers. This recipe features vibrant bell peppers filled with seasoned tuna salad and baked to perfection. It’s a simple yet satisfying meal that brings a taste of Italian tradition to your table.

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Ingredients

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• 4 large bell peppers (any color), halved and seeded
• 1 can (5 oz) tuna, drained
• 1/4 cup mayonnaise
• 2 tablespoons chopped celery
• 2 tablespoons chopped red onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the halved bell peppers in a baking dish.
3. In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, parsley, and Dijon mustard.
4. Mix well until all ingredients are evenly incorporated.
5. Season the tuna mixture with salt and pepper to your liking.
6. Spoon the tuna mixture generously into each bell pepper half.
7. If using, sprinkle Parmesan cheese over the top of each stuffed pepper.
8. Add about 1/4 inch of water to the bottom of the baking dish to help steam the peppers.
9. Cover the baking dish with foil.
10. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
11. Remove the foil for the last 10 minutes of baking if you want a slightly browned top.
12. Serve warm and enjoy your delicious meal!

Notes

• Feel free to customize the tuna filling with other ingredients like capers, olives, or a squeeze of lemon juice.
• For a creamier filling, you can add a little sour cream or Greek yogurt.
• If you don’t have fresh parsley, you can use dried parsley, but use less.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: Approximately 250-300 (varies with ingredients)
• Sugar: Low
• Sodium: Moderate
• Fat: Moderate
• Saturated Fat: Low
• Unsaturated Fat: Moderate
• Trans Fat: 0g
• Carbohydrates: Low
• Fiber: Good source
• Protein: High
• Cholesterol: Moderate