Best Italian Tuna Stuffed Peppers Recipes

ITALIAN TUNA STUFFED PEPPADEW PEPPERS

Italian Tuna Stuffed Peppadew Peppers image

Provided by Dan Toombs

Time 20m

Number Of Ingredients 9

Ingredients

1 x 400g bottle of peppadew peppers
2 tins of tuna
3 tablespoons mayonnaise
2 tablespoons of the brine from the peppadew peppers
10 capers
2 spring onions - finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Steps:

Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
Blend until the tuna is smooth but be careful not to over process.
Check for seasoning and add salt and pepper to taste.
Using a small spoon, fill each of the peppadew peppers with the tuna blend.
If you have any leftover tuna, eat it. I don't like waste.

ITALIAN-STYLE STUFFED PEPPERS

Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
Remove from oven. Remove foil and top each pepper with shredded cheese.
Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

ITALIAN TUNA STUFFED PEPPERS

Italian Tuna Stuffed peppers image

Did you ever want to try something different from the usual hamburger and rice stuffed pepper? Well, my grandma Lucia would make these and they are sensational using canned tuna.My daughter Casey will sometimes bring a few to work for the boss or co-workers and they always ask for more.

Provided by Sandra McGrath

Categories Other Side Dishes

Time 1h

Number Of Ingredients 9

Ingredients

6 red bell peppers, cut in half and cleaned
1- 1/2 box seasoned croutons, i like ceasars salad croutons
1 bottle italian salad dressing (10-12 ounces)
2 Tbsp pignoli nuts( may use walnuts if preferred)
2 can(s) tuna, 5-6ounces each,drained
1 can(s) sliced black olives (3-4 ounces) drained
1/2 c sliced celery
1/2 c sliced green onions, red onion or any type
1/2 c chopped red peppers or pimentos

Steps:

1. Mix croutons in a bowl with about 1/2 cup warm water and soften. Add all ingredients except stuffing pepper halves and add salad dressing. Mix well, almost like a bread salad
2. Grease a casserole with a little olive oil and line up the 12 pepper halves. Stuff each half individually with bread stuffing after squishing with your hands to help ingredients mix and somewhat stick together. pour just a little olive oil on top and cover and bake 30-40minutes at 375 degrees until tender. Serve hot or cold. may be reheated in the microwave oven.