Tuna Stuffed Bell Peppers
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These stuffed peppers are so simple to make, amazingly flavorful and perfect for a quick healthy weeknight meal. The tuna mixture has a richness to it from the olives, oil and cottage cheese but it’s super healthy: one serving (2 stuffed pepper halves) has only 239 calories, 24 grams of protein, 18 grams of carbs and 9 grams of fat. With stats like that, this tasty recipe is definitely a keeper. I’m excited to have another recipe to add to my weeknight meal rotation. Ingredients Needed for Tuna Stuffed Peppers
How to Make Tuna Stuffed Bell PeppersI like to broil the peppers before stuffing and baking them because I prefer my peppers to be roasted and soft rather than raw and crunchy. If you’d prefer crunchy peppers, feel free to skip the broiling step! Place whole peppers on a baking sheet or baking stone and broil for 5-7 minutes, turning once halfway through broiling. Watch the peppers carefully so they don’t completely char. Remove from the heat and set aside to cool. While the peppers cool, make the tuna filling. Sauté the onions and mushrooms in a skillet until soft and fragrant. Season with salt and pepper while cooking. Add the onion mixture to a medium size mixing bowl. Add the tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl with the onion mixture. Break apart the tuna with a fork and stir all ingredients together. Season to taste with crushed red pepper and black pepper. The mixture shouldn’t need any additional salt. When your peppers are cool enough to handle, cut the peppers in half and remove the seeds and membranes. Lay the pepper halves on your baking sheet and fill with the tuna mixture. Bake for 10-15 minutes until warmed through. Serve immediately! There should be just enough tuna mixture to fill your 4 pepper halves but if you have any leftover it’s delicious on it’s own! Storing Leftover Stuffed PeppersAs you can tell, I made a double batch for these pictures and the leftovers were delicious! Don’t get me wrong, I prefer them fresh out of the oven but the leftovers were still solid. Let the peppers cool slightly and either cover your baking dish or transfer peppers to an airtight container. Store in the fridge for up to five days. When you’re ready to reheat, I recommend heating in a toaster oven or conventional oven as opposed to a microwave. More Tuna Recipes You Might Enjoy
If you make these stuffed peppers please be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers! PrintTuna Stuffed Bell Peppers
DescriptionThese tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They’re healthy, delicious and a great weeknight meal option. Ingredients
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The post Tuna Stuffed Bell Peppers appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH August 26, 2020 at 07:06AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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