Baked Tuna Stuffed Peppers

When it comes to easy weeknight dinners, Baked Tuna Stuffed Peppers are a perfect go-to recipe. They combine the wholesome, mild sweetness of bell peppers with a flavorful and protein-packed tuna filling, all baked to perfection. Whether you’re looking for a light yet satisfying dinner or a meal-prep-friendly option, these tuna stuffed peppers are a great choice. Not only are they healthy, but they’re also versatile, budget-friendly, and require minimal prep time. And if you’ve never tried stuffing peppers with something other than the usual rice or ground meat, you’re in for a delicious surprise.

One of the best things about this recipe is how easily customizable it is. You can get creative with your filling by adding different vegetables, herbs, or even a variety of cheeses. Plus, it’s perfect for using up pantry staples like canned tuna. This dish is also naturally gluten-free and can be made dairy-free or low-carb with a few simple tweaks, making it a versatile option for various dietary preferences.

Let’s dive into this delightful, healthy dish and explore how to make the ultimate Baked Tuna Stuffed Peppers!

Why You’ll Love This Recipe

• Quick and easy: This dish comes together in under an hour and doesn’t require much hands-on time, making it perfect for busy weeknights.
• Healthy and nutritious: Loaded with lean protein from tuna, fiber from vegetables, and packed with vitamins, this is a wholesome meal that you can feel good about.
• Perfect for meal prep: Tuna stuffed peppers store well in the fridge and reheat beautifully, making them ideal for make-ahead meals.
• Customizable: You can easily modify the ingredients to suit your tastes or use up what you have on hand.
• Kid-friendly: These peppers are colorful, fun to eat, and mild in flavor—perfect for picky eaters.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Servings: 4 servings (2 pepper halves per person)
• Calories per serving: 250 kcal
• Carbs: 12g | Protein: 22g | Fat: 13g

Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (any color: red, yellow, orange, or green)
• 2 cans (5 oz each) tuna in water, drained
• 1 cup cooked quinoa or rice (optional for added texture)
• ½ cup grated Parmesan cheese (or cheddar for a meltier texture)
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• ¼ cup finely chopped red onion
• 2 garlic cloves, minced
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley or basil
• ½ tsp smoked paprika (optional for a hint of smokiness)
• Salt and pepper to taste

For Topping:

• ½ cup shredded mozzarella or cheddar cheese
• Fresh parsley or basil for garnish (optional)
• Lemon wedges for serving (optional)

Step-by-Step Instructions

1. Prepare the Bell Peppers

• Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to fit the halved peppers.
• Step 2: Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
• Step 3: If you prefer softer peppers, you can pre-bake the peppers for about 10 minutes to give them a head start before stuffing. This step is optional but helps soften the peppers.

2. Make the Tuna Filling

• Step 4: In a large mixing bowl, combine the drained tuna, cooked quinoa or rice (if using), Parmesan cheese, mayonnaise (or Greek yogurt), chopped red onion, minced garlic, Dijon mustard, lemon juice, and fresh parsley.
• Step 5: Add the smoked paprika, and season the filling with salt and pepper to taste. Stir the mixture well until all ingredients are fully incorporated. The filling should be moist and well mixed but not too runny. If it feels too dry, add a little more mayonnaise or yogurt.

3. Stuff the Peppers

• Step 6: Spoon the tuna mixture into each pepper half, filling them generously. Use the back of a spoon to press the filling down gently so it’s compact but mounded slightly on top.
• Step 7: Top each stuffed pepper with shredded mozzarella or cheddar cheese, adding just enough to cover the top for a nice cheesy layer.

4. Bake the Stuffed Peppers

• Step 8: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the peppers are tender, and the cheese on top is melted and golden brown.
• Step 9: If you want an extra-crispy cheese topping, switch the oven to broil for the last 2-3 minutes of baking. Keep a close eye to prevent burning.

5. Serve

• Step 10: Once the peppers are done, remove them from the oven and let them cool for a few minutes.
• Step 11: Garnish with fresh parsley or basil for a pop of color, and serve the peppers with lemon wedges on the side for an extra burst of brightness.

Enjoy these Baked Tuna Stuffed Peppers warm, paired with a light side salad or some roasted vegetables for a complete meal!

How to Serve

Here are some serving ideas and ways to enjoy your Baked Tuna Stuffed Peppers:

• As a main dish: These peppers are filling on their own, but you can serve them with a light green salad, roasted vegetables, or a side of crusty bread for a complete meal.
• With a side salad: A crisp green salad with lemon vinaigrette pairs perfectly with the rich, savory flavors of the stuffed peppers.
• For meal prep: These stuffed peppers are perfect for meal prepping! Make them ahead and store them in the fridge for up to 3 days. Simply reheat and enjoy throughout the week.
• As a snack or appetizer: Cut the peppers into smaller sections and serve them as a hearty appetizer or snack for a party or gathering.

Additional Tips for Success

1. Pre-baking the peppers: If you like your peppers extra soft, bake them for 10 minutes before stuffing. This will ensure they’re tender all the way through.
2. Customizing the filling: Feel free to get creative with the tuna filling. You can add chopped olives, sun-dried tomatoes, or capers for extra flavor. You could also substitute the tuna with canned salmon, cooked chicken, or even chickpeas for a vegetarian option.
3. Using different cheeses: While Parmesan and mozzarella work beautifully in this recipe, you can experiment with other cheeses like sharp cheddar, Gruyère, or feta for a different flavor profile.
4. Make it gluten-free: This recipe is naturally gluten-free as long as your breadcrumbs (if you decide to add them) are gluten-free. Be sure to double-check all ingredients, especially if using store-bought items like Dijon mustard.
5. Avoid soggy peppers: If you want to avoid excess moisture in your peppers, be sure to drain the tuna well and don’t over-stuff the peppers with wet ingredients like mayonnaise or yogurt. You can also cook the quinoa or rice in advance and let it cool slightly before mixing it into the filling.

Recipe Variations

While the basic recipe is already delicious, here are a few ways to switch things up and make this dish your own:

1. Mediterranean Tuna Stuffed Peppers

• Add chopped Kalamata olives, sun-dried tomatoes, and feta cheese to the filling for a Mediterranean twist. You can also use a sprinkle of oregano and a drizzle of olive oil to enhance the flavors.

2. Low-Carb Tuna Stuffed Peppers

• Skip the quinoa or rice and replace it with extra vegetables like chopped zucchini, spinach, or cauliflower rice for a low-carb version of this dish. This will keep it light while still packing in the nutrients.

3. Cheesy Tuna and Broccoli Stuffed Peppers

• Add cooked, chopped broccoli florets to the filling and use a mix of cheddar cheese and Parmesan for a super cheesy and kid-friendly version of these stuffed peppers. The broccoli adds extra veggies and pairs beautifully with the tuna.

4. Spicy Tuna Stuffed Peppers

• Add a little heat by mixing in chopped jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the tuna filling. This will give your peppers a spicy kick, perfect for those who love a bit of heat!

5. Mexican-Inspired Tuna Stuffed Peppers

• Mix in black beans, corn, and cilantro with the tuna filling, and top the peppers with pepper jack cheese or Monterey Jack for a Mexican twist. Serve with a dollop of sour cream or guacamole and a squeeze of lime for a fresh, zesty finish.

Freezing and Storage

• Storing leftovers: Store any leftover tuna stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Freezing: These stuffed peppers freeze well. Once baked, allow them to cool completely, then wrap each pepper half individually in foil or plastic wrap. Place them in a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw them overnight in the refrigerator and bake in a 350°F oven until warmed through.

Special Equipment

• Baking Dish: A large baking dish or casserole dish is perfect for holding the stuffed peppers upright while baking.
• Sharp Knife: A good sharp knife is essential for cutting the peppers in half and removing the seeds cleanly.
• Mixing Bowls: You’ll need a medium-sized mixing bowl to combine all the filling ingredients and a small bowl for prepping garnishes if needed.
• Aluminum Foil: If you want to cover the peppers during the first part of baking to keep them extra moist, a sheet of foil will come in handy.

FAQ

1. Can I use fresh tuna instead of canned tuna?

Yes! If you have fresh tuna on hand, you can cook it, flake it, and use it in place of canned tuna. Just make sure the tuna is fully cooked and seasoned to your liking before mixing it into the filling.

2. Can I make these stuffed peppers ahead of time?

Absolutely! You can prepare the stuffed peppers up to a day in advance. Simply assemble them, cover, and refrigerate until ready to bake. When you’re ready to serve, bake as directed, adding a few extra minutes if needed to heat through.

3. What other grains can I use in the filling?

In addition to quinoa or rice, you can use bulgur, farro, or even couscous in the filling. Just be sure the grain is fully cooked and cooled before mixing it with the tuna.

4. How do I prevent the peppers from getting too soft or soggy?

To avoid soggy peppers, make sure you drain the tuna well and don’t add too much mayonnaise or yogurt to the filling. You can also pre-bake the peppers for a few minutes to ensure they don’t release too much water during baking.

Conclusion

These Baked Tuna Stuffed Peppers are the perfect blend of hearty, healthy, and easy-to-make. Whether you’re looking for a quick weeknight dinner, a meal-prep option, or a colorful dish to impress your family, this recipe checks all the boxes. The combination of sweet, tender bell peppers and savory tuna filling makes for a satisfying and nutritious meal. Plus, with all the variations and add-ons, you can easily adapt this recipe to suit your taste or use up whatever ingredients you have on hand.

I hope you give this delicious dish a try and enjoy it as much as I do! Feel free to share your creative variations with me—I’d love to see how you make this recipe your own. Happy cooking!

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