Tuna Stuffed Bell Peppers Bake Recipe

Name: Tuna Stuffed Bell Peppers Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green bell peppers; 1 cup raw long grain rice, cooked according to package directions and seasoned to taste; 1 (6 ounce) can chunk light tuna packed in oil, drained; 1 small onion, finely chopped; 1 (10 ounce) package frozen corn kernels, thawed; 1/2 cup finely chopped fresh mushrooms; salt; pepper; paprika; 1 ripe tomatoes, peeled, seeded, and finely chopped; 1/2 cup shredded sharp cheddar cheese; 3 cups hot water

Servings: persons

4 large green bell peppers
1 cup raw long grain rice, cooked according to package directions and seasoned to taste
1 (6 ounce) can chunk light tuna packed in oil, drained
1 small onion, finely chopped
1 (10 ounce) package frozen corn kernels, thawed
1/2 cup finely chopped fresh mushrooms
salt
pepper
paprika
1 ripe tomatoes, peeled, seeded, and finely chopped
1/2 cup shredded sharp cheddar cheese
3 cups hot water

1
Cut a wide circle around the stems of the peppers; lift off the lids and discard.
2
Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
3
In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
4
Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
5
Pour hot waer around the peppers;.
6
Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
7
Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.

322

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 12 ingredients. The key ingredients include: 4 large green bell peppers, 1 cup raw long grain rice, cooked according to package directions and seasoned to taste, 1 (6 ounce) can chunk light tuna packed in oil, drained, 1 small onion, finely chopped, and more.

Yes, Tuna Stuffed Bell Peppers Bake 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 Stuffed Bell Peppers Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions