Stuffed Bell Peppers With tuna And Wild Rice Recipe

Name: Stuffed Bell Peppers With tuna And Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Wild Rice; 4 Bell Peppers; 6 Diced Baby Bella mushrooms; 2 tbsp Minced Fresh Thyme; 1 tbsp Minced Fresh Oregano; 1/2 Minced Onion; 1 Minced garlic clove; 1 Salt and pepper; 1 tbsp Olive oil; 1/4 cup Cream cheese; 1/3 cup Whipping cream; 1/2 cup Chopped fresh Parsley; 8 oz Tuna steak; 2 medium minced tomatoes

Servings: persons

1 cup Wild Rice
4 Bell Peppers
6 Diced Baby Bella mushrooms
2 tbsp Minced Fresh Thyme
1 tbsp Minced Fresh Oregano
1/2 Minced Onion
1 Minced garlic clove
1 Salt and pepper
1 tbsp Olive oil
1/4 cup Cream cheese
1/3 cup Whipping cream
1/2 cup Chopped fresh Parsley
8 oz Tuna steak
2 medium minced tomatoes

1
Prepare the rice in advance.
2
I use my rice cooker.
3
It is one of the best gadgets I've ever bought.
4
Prepare the bell peppers by removing the top of the pepper (enough to let the stem intact, about 3/4 inch).
5
Remove the seeds and membrane without breaking the bell peppers.
6
They should look like little cups.
7
In a steamer put water to boil and add the peppers and let them steam for about 10 minutes or until soft.
8
Put them aside.
9
In a pan heat a tablespoon of olive oil and add the tuna in little pieces.
10
3 minutes per side.
11
Remove from pan and put aside.
12
Cut into medium cubes.
13
Preheat oven to 350 F.
14
In a pan, heat a tablespoon of olive oil in medium heat and add the thyme and Oregano with the garlic and let them cook until fragrant for about 1 minute, add the minced onions for about one minute or until soft.
15
Add the diced tomatoes to cook for about another minute or two.
16
Add the mushrooms and mix well and let it cook for about two minutes.
17
Add salt and pepper to taste.
18
Add the cooked rice to the pan and mix.
19
Add the whipping cream and the cream cheese.
20
Incorporate the pieces of tuna and the parsley and mix well.
21
Remove from the heat.
22
Put the bell peppers into a baking sheet with aluminum foil under them to help them stand.
23
Pour and distribute the mix into the bell peppers.
24
Top each bell pepper with some Parmesan cheese.
25
You can Include on the side of the baking sheet the toppers of the bell peppers.
26
Bake for about 20 minutes at 350 F.
27
Remove and serve with salad of your preference.
28
Enjoy.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Wild Rice, 4 Bell Peppers, 6 Diced Baby Bella mushrooms, 2 tbsp Minced Fresh Thyme, and more.

Yes, Stuffed Bell Peppers With tuna And Wild Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bell Peppers With tuna And Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions