Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, stuffed peppers with tuna salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
A mash-up of tuna salad and cooked rice fills bell pepper halves topped with bread crumbs in this spin on stuffed peppers. Reviews for: Photos of Stuffed Peppers with Tuna. These tuna stuffed bell peppers have a Greek spin with Kalamata olives, tomatoes and cottage cheese.
Stuffed peppers with tuna salad is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Stuffed peppers with tuna salad is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed peppers with tuna salad using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed peppers with tuna salad:
- Take 4 round peppers, different colours
- Take 160 grams tuna can
- Take 2 boiled potatoes, in cubes
- Prepare 8 black olives, chopped
- Get 1/4 cup chopped pickles
- Make ready 2 tbsp capers
- Get 2 tbsp chopped parsley
- Make ready 6 tsp olive oil, extra virgin
- Get 2 tbsp lemon juice
- Take 1 salt
- Prepare 1 ground black pepper
This easy recipe comes together quickly and is baked to perfection with a bread crumb topping. It's a great option for summer, especially if the peppers come out of your own garden. Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full.
Steps to make Stuffed peppers with tuna salad:
- Wash and dry the peppers.
- Cut horizontally a piece from top and empty with a teaspoon, careful not to break their shape.
- In a bowl softly mix all ingredients, using the sauce you like: olive oil, pesto or mayonnaise.
- Stuff peppers and put in the fridge, covered with plastic film until serving.
In a large mixing bowl combine the grated vegetables with tuna, capers, and olives. Stuff each pepper generously with the. I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions.
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