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Tuna Capsicum

Tummy.Tucker's picture
Ingredients
  Green pepper 1 Large
  Tuna fish 6 Ounce, drained, flaked
  Garlic powder 1 Teaspoon (Or To Taste)
  Dried onion flakes 1 Tablespoon
  Celery salt To Taste
  Dried vegetable flakes 1 Tablespoon
  Tomato juice 1 Cup (16 tbs)
  Butter 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Coat the bottom of a shallow baking pan with butter.
3) Using a sharp, paring knife, cut a slice of 1/2 inch from the top of green pepper and reserve.
4) Remove the seeds without breaking the shell.

MAKING
5) In a bowl, mix together tuna, garlic powder, onion flakes, celery salt, vegetables flakes and ½ of tomato juice.
6) Stuff the peppers with the tuna mixture.
7) Place the reserved top in the pepper and secure with a toothpick.
8) Place the stuffed pepper in the baking pan and pour the remaining tomato juice around the pepper.
9) Cover the pan with a foil and place it in the oven.
10) Bake for 35 minutes.

SERVING
11) Serve the Tuna Capsicum hot over the bed of mixed salad if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
1

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4.19
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 546 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 96.9 mg32.3%

Sodium 600.5 mg25%

Total Carbohydrates 44 g14.7%

Dietary Fiber 10.1 g40.3%

Sugars 25.1 g

Protein 47 g94.1%

Vitamin A 122.6% Vitamin C 356.3%

Calcium 19% Iron 27.4%

*Based on a 2000 Calorie diet

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Tuna Capsicum Recipe