Tuna loaf II in a bell pepper Recipe

Name: Tuna loaf II in a bell pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz canned tuna packed in spring water; 3 tbsp mayonnaise; 1 large egg; 1/2 medium onion, chopped; 1 1/2 tsp horseradish mustard; 3 medium bell pepper; 1 tsp paprika; 1/4 tsp ground black pepper; 1 tbsp butter; 1 salt; 1/3 tsp granulated garlic powder; 1/3 cup Brazil nuts

Servings: persons

10 oz canned tuna packed in spring water
3 tbsp mayonnaise
1 large egg
1/2 medium onion, chopped
1 1/2 tsp horseradish mustard
3 medium bell pepper
1 tsp paprika
1/4 tsp ground black pepper
1 tbsp butter
1 salt
1/3 tsp granulated garlic powder
1/3 cup Brazil nuts

1
Preheat oven 400 Fahrenheit
2
Wash and cut bell peppers lengthwise, remove ribs and seeds.
3
Toast the Brazil nuts.
4
And chop them up.
5
Caramelize the onions in a tablespoon of butter.
6
Add salt and garlic.
7
Mix mayonnaise, nuts, mustard, egg, onions, black pepper, and paprika.
8
Stuff into a bell pepper half.
9
Bake in oven 25 -30 minutes.
10
Serve I hope you enjoy!

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 10 oz canned tuna packed in spring water, 3 tbsp mayonnaise, 1 large egg, 1/2 medium onion, chopped, and more.

Yes, Tuna loaf II in a bell pepper 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.

Tuna loaf II in a bell pepper

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