Tuna And Mushroom Stuffed Peppers Recipe

Name: Tuna And Mushroom Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None red peppers; 1 tbsp olive oil; 7 oz button mushrooms, chopped; 1 None small red onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 6.5 oz canned tuna in oil, flaked; 3 oz mozzarella, grated; 1 oz fresh breadcrumbs; 1 None tomato, seeded and chopped; 2 tbsp basil, chopped, plus extra to serve

Servings: persons

1
Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper.
2
Cut the tops from the peppers and set them aside. Scrape out the seeds and membrane. Place the peppers on the baking sheet, bottoms with the cut side up, tops with the stalk side up. Cover loosely with foil and bake for 15 mins.
3
Meanwhile, in a large frying pan, heat the oil to medium. Saute the mushrooms, onion and garlic for 3-4 mins, until tender.
4
Transfer the onion mixture to a large bowl. Add the tuna, 2/3 of the cheese, the breadcrumbs, tomato and basil. Season to taste and mix well.
5
Remove the foil from the peppers. Fill the peppers evenly with the tuna mixture and sprinkle with the remaining cheese.
6
Bake, uncovered, for 10-15 mins until the cheese melts and is golden. Replace the tops on the peppers and sprinkle with the extra basil to serve.

234

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

Saved locally in your browser — visible only to you.

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: 4 None red peppers, 1 tbsp olive oil, 7 oz button mushrooms, chopped, 1 None small red onion, peeled and finely chopped, and more.

Yes, Tuna And Mushroom Stuffed Peppers 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!

Tuna And Mushroom Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions