Use our latest recipe for an easy-to-prepare weeknight meal option
Using simple ingredients such as a canned tuna and your fresh, garden-grown tomatoes and peppers, this recipe for tuna-stuffed tomatoes and bell peppers recipe makes for a simple, healthy meal to add to your dinner rotation.
- 4 Cans of white albacore tuna in water, drained
- ½ small yellow onion, diced
- ½ small red onion, diced
- 3 Jalapeño peppers, diced
- 1 tsp minced garlic
- 3 diced San Marzano tomatoes
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 4 tbsp mayo
- 1 tbsp old bay seasoning
- 1 tsp black pepper
- 8 American or Provolone cheese slices
- ¼ cup Panko bread crumbs
- 4 Early Girl tomatoes hollowed out and tops cut off
- 4 bell peppers cut lengthwise leaving the stem and hollowed out
- 1 tsp of olive oil
- Preheat oven to 350 degrees
- Sauté the yellow onion, red onion, jalapeños, minced garlic, the diced red and green bell peppers in 1 tsp of olive oil for 5 minutes to soften a little. You can skip this step if you prefer these items to be crunchier in your tuna.
- Cut 4 bell peppers lengthwise leaving the stem on to hold the mixture in. Remove insides/seeds from bell peppers. Cut the tops off of the Early Girl tomatoes and hollow out the tomatoes being careful not to pierce through the skin. Set aside.
- Drain tuna and mix in a bowl with mayo, yellow onion, red onion, jalapeños, minced garlic, diced San Marzano tomatoes, the diced red & green bell peppers, old bay seasoning and black pepper.
- Stuff all 4 of the Early Girl tomatoes and all 4 of the bell peppers with the tuna mixture. Sprinkle some panko crumbs on top of each tomato/pepper. Then bake for 15 minutes. Put a slice of American or provolone cheese on top of each tomato/pepper and bake for another 5 mins until melted. Remove from oven and cool 5 mins.
Recipe submitted by Denise Greenewald