Stuffed Peppers With Tuna Recipe

Name: Stuffed Peppers With Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red bell peppers, halved lengthwise and seeded; 1 1/2 cups cooked rice; 2 (5 ounce) cans tuna, drained and flaked; 1/2 cup chopped celery; 2 tablespoons finely chopped onion; 1 dash ground black pepper; 1/2 cup mayonnaise; 2 tablespoons mayonnaise; 1/2 cup water; 1/2 cup panko bread crumbs, or to taste

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C).
2
Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.
3
Arrange peppers into a shallow baking dish with cavity-side up.
4
Mix rice, tuna, celery, onion, and black pepper together in a bowl; add 1/2 cup plus 2 tablespoons mayonnaise and stir to coat. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers.
5
Bake in preheated oven until the bread crumbs are browned, about 30 minutes.

669

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 6 red bell peppers, halved lengthwise and seeded, 1 1/2 cups cooked rice, 2 (5 ounce) cans tuna, drained and flaked, 1/2 cup chopped celery, and more.

Yes, Stuffed Peppers With Tuna 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 Peppers With Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions