Olive and Tuna Stuffed Bell Peppers

Olive and Tuna Stuffed Bell Peppers

Tender bell peppers filled with a tangy tuna, olive, and rice filling, baked until bubbling.

Total 1 hr 5 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

This Mediterranean-inspired dish combines canned tuna, briny olives, and herbed rice packed into sweet bell peppers, then baked until the tops turn golden and the peppers soften. It makes a light main course or a satisfying starter, and the filling can be prepared ahead for an easy weeknight bake.

Ingredients

  • 4 large bell peppers, tops cut off and seeded
  • 2 cans tuna in olive oil, drained (5 ounces each)
  • 1 1/2 cups cooked white rice
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

  2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in the baking dish.

  3. In a large bowl, combine the drained tuna, cooked rice, chopped olives, cherry tomatoes, red onion, garlic, and feta cheese.

  4. Add the olive oil, lemon juice, oregano, salt, and black pepper to the tuna mixture and stir until evenly combined.

  5. Spoon the tuna and rice filling into each bell pepper, packing gently and mounding slightly at the top.

  6. Pour 1/2 cup water into the bottom of the baking dish, cover tightly with foil, and bake for 25 minutes.

  7. Remove the foil, sprinkle the mozzarella cheese evenly over the tops of the peppers, and bake uncovered until the cheese is melted and golden and the peppers are tender, about 15 minutes.

  8. Let the stuffed peppers rest for 5 minutes, then garnish with chopped parsley before serving.

Related recipes

Rate this recipe

★ 4.4 (1)

Comments

    Log in to comment.

    Olive and Tuna Stuffed Bell Peppers

    This Mediterranean-inspired dish combines canned tuna, briny olives, and herbed rice packed into sweet bell peppers, then baked until the tops turn golden and the peppers soften. It makes a light main course or a satisfying starter, and the filling can be prepared ahead for an easy weeknight bake.

    1 hr 5 min 4 servings 320 cal

    Ingredients

    • 4 large bell peppers, tops cut off and seeded
    • 2 cans tuna in olive oil, drained (5 ounces each)
    • 1 1/2 cups cooked white rice
    • 1/2 cup kalamata olives, pitted and chopped
    • 1/2 cup cherry tomatoes, quartered
    • 1/4 cup red onion, finely chopped
    • 2 cloves garlic, minced
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup shredded mozzarella cheese
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

    2. 2

      Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in the baking dish.

    3. 3

      In a large bowl, combine the drained tuna, cooked rice, chopped olives, cherry tomatoes, red onion, garlic, and feta cheese.

    4. 4

      Add the olive oil, lemon juice, oregano, salt, and black pepper to the tuna mixture and stir until evenly combined.

    5. 5

      Spoon the tuna and rice filling into each bell pepper, packing gently and mounding slightly at the top.

    6. 6

      Pour 1/2 cup water into the bottom of the baking dish, cover tightly with foil, and bake for 25 minutes.

    7. 7

      Remove the foil, sprinkle the mozzarella cheese evenly over the tops of the peppers, and bake uncovered until the cheese is melted and golden and the peppers are tender, about 15 minutes.

    8. 8

      Let the stuffed peppers rest for 5 minutes, then garnish with chopped parsley before serving.