Tuna Stuffed Peppers

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Sep. 14, 2011


Green peppers 6 Large
Olive oil 2 Tablespoon (To Drizzle)
Light tuna in olive oil 14 Ounce (2 Cans, 7 Oz. Each)
Italian bread crumbs 3/4 Cup (12 tbs) , divided
Salt To Taste
Ground black pepper To Taste
Herbed tomato sauce 2 Tablespoon



1. Slice 1/2-inch off the stem end of each pepper.

2. Remove the seeds and piths and discard

3. Blanch the peppers in boiling water for 5 minutes.

4. Drain and refresh under cold water. Set aside.

5. Preheat the oven to 375°F.


6. In a mixing bowl, combine the tuna, along with its oil, olives, crumbs, seasonings and tomato sauce.

7. Mix lightly with a fork.

8. Pack the filling into the pepper shells.

9. Brush the peppers with olive oil and stand them in a baking dish.

10. Place in the preheated oven for 15 to 20 minutes until peppers are tender and filling is heated through.


11. Place each stuffed pepper on a half plate and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 208Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 383 mg15.96%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet