Jun 12, 2014

Tuna Stuffed Peppers

This is a good summer recipe, as is, or a side dish for grilled salmon and/or add with side dish of stuffed tomatoes for variety; recipe from StarKist


1 pouch/can (11 oz) Chunk Light Tuna in water
6 peppers, red and green
1 cup chopped onions or dried onion flakes
2 cloves garlic, minced
1 tablespoon Olive Oil
½ teaspoon oregano
1 teaspoon parsley
1-1/4 cups cooked brown or wild rice
sea salt and black pepper
1 cup Cheddar cheese curds or shredded
  1. Preheat oven to 350°F.
  2. Cut tops off the peppers and clean out interiors. Slice the top of the pepper around the stem (discard the stem) and cut the pepper into small dices.
  3. Heat olive oil in large cast-iron skillet over medium heat. Stir in onion, garlic and diced pepper if you cut off top. Cook until onions and pepper are soft, about 5 minutes. Add oregano, parsley, salt and pepper, tuna and rice. Blend well.
  4. Stuff peppers with mixture. Place in 8x8 square baking dish.
  5. Bake in preheated oven for 15 minutes. Top with cheese and bake for 5 additional minutes to melt the cheese.

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