Low Calorie Tomato Flavored Stuffed Peppers With Tuna Recipes

Steps:

• In a large bowl, mix tomato juice, and tomato paste, reserving 1 cup.
• Mix the remaining tomato juice mixture with tuna, onion flakes, veggie flakes, and garlic powder.
• Fill peppers equally with mixture, and place upright in a square baking dish.
• Pour remaining tomato juice mixture over peppers.
• Bake at 350 degrees for 20-30 minutes, or until peppers are done to your liking.

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
• Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
• Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
• Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Steps:

• Cut a wide circle around the stems of the peppers; lift off the lids and discard.
• 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.
• In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
• Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
• Pour hot waer around the peppers;.
• Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
• Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.