Stuffed Peppers with Tuna

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ariella72 0

"Delicious tuna spin on stuffed peppers. Even kids love this dish!"
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45 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.
  3. Arrange peppers into a shallow baking dish with cavity-side up.
  4. Mix rice, tuna, celery, onion, and black pepper together in a bowl; add mayonnaise and stir to coat. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers.
  5. Bake in preheated oven until the bread crumbs are browned, about 30 minutes.



This was very good, but since we had to cook the rice anyway, we sauteed the onion and celery in a little butter, then added water to cook the rice. To soften the pepper halves, they were put in...

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