Tuna stuffed peppers
A summer light entree that can be made ahead of time, great for a picnic or barbeque
Equipment
- skillet
- sheet pan
- cutting board
- knife
- mixing bowl
Ingredients
- 4 peppers long and skinny
- 1 can tuna in olive oil draned
- 2 tbsp cream cheese room temperature
- 1 tbsp mayonnaise
- 1/2 tbsp capers chopped
- 1/2 small shallot finely chopped
- 1/4 tbsp oregano
- 1/4 tbsp turmeric
- 1/4 tbsp celery seeds
- 1 tbsp olive oil
- salt & pepper to taste
Instructions
- Gather your ingredients.
- Preheat the oven at 350 degrees; wash and clean the peppers: make an incision along the length and carefully remove the seeds, trying not to break the pepper.4 peppers
- In a bowl, combine the tuna, drained and shredded, the cream cheese, mayo, oregano, turmeric, celery seeds, salt and pepper. Mix till combined.1 can tuna in olive oil, 2 tbsp cream cheese, 1 tbsp mayonnaise, 1/4 tbsp oregano, 1/4 tbsp turmeric, 1/4 tbsp celery seeds, salt & pepper to taste
- Chop the shallot very finely and the capers; mix in with the filling. Â1/2 tbsp capers, 1/2 small shallot
- In a skillet, heat the olive oil; meanwhile, fill the peppers with the tuna mixture.1 tbsp olive oil
- Sauté the peppers just enough to char the skin a little; remove from the skillet and place on a sheet pan.Â
- Place the peppers in the oven and bake for about 15 minutes.
- Remove and serve.
Notes
For a firmer filling, try adding 3 tablespoons of panko breadcrumbs to the filling. For a tangy twist, try doubling the amount of capers.
Nutrition
Calories: 389kcal | Carbohydrates: 14g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 509mg | Potassium: 675mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1159IU | Vitamin C: 192mg | Calcium: 77mg | Iron: 3mg