Introduction
Tuna Stuffed Bell Peppers, also known as Creamy Tuna Stuffed Bell Peppers, is a dish that combines the sweetness of bell peppers with the savory flavor of tuna, all wrapped up in a creamy sauce. This recipe is a perfect blend of flavors and textures that will leave you wanting more. The best part? It’s easy to make and packed with nutrients.
The aroma of roasted bell peppers and the taste of tuna mixed with mayonnaise and cheddar cheese will make your kitchen feel cozy and inviting. The Creamy Tuna Stuffed Bell Peppers recipe is a great option for a weeknight dinner or a special occasion.
With its simple ingredients and straightforward instructions, this recipe is perfect for anyone looking to try something new and delicious. So, let’s dive in and explore the world of Creamy Tuna Stuffed Bell Peppers!
Why You’ll Love This Recipe
This recipe is a game-changer for anyone who loves seafood and vegetables. The combination of tuna, bell peppers, and cheddar cheese is a match made in heaven. The creamy sauce adds a rich and velvety texture that will make you want to go back for seconds.
The versatility of this dish is also a major plus. You can serve it as a main course, a side dish, or even as a snack. The Creamy Tuna Stuffed Bell Peppers recipe is also a great option for meal prep, as it can be refrigerated or frozen for later use. If you’re looking for more meal prep ideas, check out our Roasted Vegetable Quinoa Salad recipe.
The creamy tuna filling and bell peppers are the stars of the show, and they work together in perfect harmony. The filling is made with canned tuna, mayonnaise, and cheddar cheese, which gives it a rich and creamy texture. The bell peppers add a pop of color and a sweet, slightly crunchy texture that complements the filling perfectly.
Ingredients
- 4 bell peppers
- 1 (12 oz) can of tuna
- 1 cup of cooked rice
- 1/2 cup of mayonnaise
- 1/4 cup of chopped onion
- 1/4 cup of chopped fresh parsley
- 1 tsp of dried dill weed
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 cup of shredded cheddar cheese
- 2 tbsp of olive oil
- 1 cup of heavy cream
- 1 tsp of paprika
- 1/2 tsp of garlic powder
- Salt and pepper to taste
Ingredient Notes & Substitutions
If you’re looking for a lighter version of the sauce, you can substitute the heavy cream with Greek yogurt or half-and-half. You can also use low-fat mayonnaise or plain Greek yogurt instead of regular mayonnaise.
The dried dill weed adds a nice flavor to the dish, but you can substitute it with fresh dill or chopped parsley if you prefer. The paprika adds a smoky flavor, but you can omit it if you don’t have it on hand.
The cheddar cheese can be substituted with mozzarella, parmesan, or any other cheese you like. The canned tuna can be replaced with fresh tuna or salmon if you prefer.
Equipment Needed
To make this recipe, you’ll need a few basic kitchen tools, including:
- Oven
- Baking dish
- Aluminum foil
- Bowl for mixing
- Colander or strainer
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Boil bell peppers in salted water for 5 minutes to slightly soften them.
- Drain and set the bell peppers aside to cool.
- Mix cooked tuna with mayonnaise, salt, and pepper in a bowl.
- Stuff each bell pepper with the tuna mixture, filling to the top.
- Place stuffed bell peppers in a baking dish and cover with aluminum foil.
- Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, until bell peppers are tender and slightly caramelized.
- Serve hot, garnished with chopped fresh parsley if desired.
Visual Guide & Tips
When preparing the bell peppers, make sure to cut off the tops and remove the seeds and membranes. This will help the peppers cook evenly and prevent them from becoming too bitter.
When mixing the tuna filling, be sure to break up any clumps and mix until everything is well combined. You can also add some chopped onion or garlic to the filling for extra flavor.
When baking the peppers, make sure to cover them with aluminum foil to prevent them from burning. You can also brush the peppers with some olive oil to give them a nice shine.
Pro Tips & Tricks
To ensure even baking, make sure to rotate the baking dish halfway through the cooking time. You can also use a thermometer to check the internal temperature of the peppers.
To prevent sogginess, make sure to not overcook the peppers. You can also add some breadcrumbs or grated cheese to the filling to help absorb any excess moisture.
Some creative variations you can try include adding diced tomatoes or chopped bell peppers to the filling, or using different types of cheese such as feta or goat cheese.
Serving Suggestions/Storage/Variations
Serve the Creamy Tuna Stuffed Bell Peppers hot, garnished with chopped fresh parsley and a side of quinoa or brown rice. You can also serve them as a side dish or add them to a salad or wrap.
To store the peppers, simply refrigerate them in an airtight container for up to 3 days. You can also freeze them for up to 2 months and reheat them in the oven or microwave.
Some recipe variations you can try include using different types of peppers such as poblano or anaheim, or adding other ingredients such as cooked chicken or steamed broccoli to the filling. For more recipe ideas, check out our Mediterranean Chickpea Salad recipe.
Storage & Freezing
To store the Creamy Tuna Stuffed Bell Peppers, simply place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months and reheat them in the oven or microwave.
When freezing, make sure to wrap the peppers tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also add a freezer bag or container to protect the peppers from other flavors and odors in the freezer.
Nutritional Information (Approximate)
Per serving (assuming 4 servings):
- Calories: 500 kcal
- Protein: 20g
- Carbohydrates: 16g
- Fat: 41g
- Sugar: 4g
Frequently Asked Questions (FAQ)
Q: Can I use other types of peppers?
A: Yes, you can use any type of sweet bell pepper, such as green, red, or yellow. You can also use poblano or anaheim peppers for a slightly different flavor.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling and peppers ahead of time and store them in the refrigerator for up to a day. Simply assemble and bake the peppers when you’re ready to serve.
Q: Can I freeze the peppers?
A: Yes, you can freeze the peppers for up to 2 months. Simply wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag or container.
Q: Can I use fresh tuna instead of canned?
A: Yes, you can use fresh tuna instead of canned. Simply cook the tuna according to your preference and mix it with the mayonnaise and seasonings.
Q: Can I add other ingredients to the filling?
A: Yes, you can add other ingredients such as chopped onion, garlic, or diced tomatoes to the filling for extra flavor. Just be sure to adjust the amount of mayonnaise and seasonings accordingly.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free mayonnaise and gluten-free breadcrumbs. Simply be sure to check the ingredients of the tuna and cheese to ensure they are gluten-free as well.
Conclusion
The Creamy Tuna Stuffed Bell Peppers recipe is a delicious and easy-to-make dish that’s perfect for any occasion. With its creamy sauce and savory tuna filling, it’s a recipe that’s sure to become a favorite. If you’re looking for more easy and delicious recipes, check out our Carrot Cake Bread with Cream Cheese Frosting recipe. So why not give it a try and see what you think?
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback.
Creamy tuna stuffed bell peppers
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Boil bell peppers in salted water for 5 minutes to slightly soften them.
- Drain and set the bell peppers aside to cool.
- Mix cooked tuna with mayonnaise, salt, and pepper in a bowl.
- Stuff each bell pepper with the tuna mixture, filling to the top.
- Place stuffed bell peppers in a baking dish and cover with aluminum foil.
- Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, until bell peppers are tender and slightly caramelized.
- Serve hot, garnished with chopped fresh parsley if desired.