Stuffed Red Bell Peppers With Tuna Recipes

STUFFED RED BELL PEPPERS WITH TUNA

I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.

Provided by Purdy Good Cook

Categories Lunch/Snacks

Time 7m

Yield 2 2, 1 serving(s)

Number Of Ingredients 5

Stuffed Red Bell Peppers With Tuna image

Steps:

Slice red pepper in half and remove seeds.
Fill each half with equal amounts of tuna.
sprinkle almonds on top of tuna.
Spread on salsa.
Cover each pepper with 2 slices of cheese.
Enjoy!
You can also heat them up in the microwave until they are warm.

Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4

Ingredients

1 red pepper
1 (6 ounce) can flaked solid white tuna (in water)
10 almonds
4 slices low-fat cheese
2 tablespoons salsa

ROASTED RED PEPPER FILLED WITH TUNA

This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.

Provided by Martha Rose Shulman

Categories easy, for one, quick, roasts

Time 15m

Yield 1 generous serving

Number Of Ingredients 11

Roasted Red Pepper Filled With Tuna image

Steps:

Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 medium size or large red bell pepper
1 garlic clove
Pinch of salt
1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
1 teaspoon capers, rinsed
1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
1 tablespoon plain low-fat yogurt (more to taste)
Freshly ground black pepper
1 tablespoon chopped fresh parsley

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HEALTHY TUNA STUFFED BELL PEPPERS - EATING BIRD FOOD

Web Aug 26, 2020 Combine ingredients: Add the tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to …
From eatingbirdfood.com
4.5/5 (10)
Total Time 30 mins
Category Lunch/Dinner
Calories 239 per serving

Broil peppers: Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don't complete char them. Remove from the heat, and place on a plate to cool.
Saute veggies: While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking.
Combine remaining filling ingredients: Add cooked onion and mushroom into a medium size mixing bowl. Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt).

Stuffed Red Bell Peppers With Tuna Recipes

STUFFED RED BELL PEPPERS WITH TUNA

ROASTED RED PEPPER FILLED WITH TUNA

This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.

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