Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed peppers with tuna salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Stuffed peppers with tuna salad is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed peppers with tuna salad using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stuffed peppers with tuna salad:
- Get 4 round peppers, different colours
- Take 160 grams tuna can
- Make ready 2 boiled potatoes, in cubes
- Prepare 8 black olives, chopped
- Make ready 1/4 cup chopped pickles
- Prepare 2 tbsp capers
- Get 2 tbsp chopped parsley
- Take 6 tsp olive oil, extra virgin
- Make ready 2 tbsp lemon juice
- Make ready 1 salt
- Make ready 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.
Instructions 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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