Low Calorie Tomato Flavored Stuffed Peppers With Tuna Recipes
STUFFED RED BELL PEPPERS WITH TUNA
I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.
Provided by Purdy Good Cook
Categories Lunch/Snacks
Time 7m
Yield 2 2, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice red pepper in half and remove seeds.
- Fill each half with equal amounts of tuna.
- sprinkle almonds on top of tuna.
- Spread on salsa.
- Cover each pepper with 2 slices of cheese.
- Enjoy!
- You can also heat them up in the microwave until they are warm.
Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4
QUICK TUNA-STUFFED TOMATOES
Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUNA STUFFED BELL PEPPERS BAKE
Make and share this Tuna Stuffed Bell Peppers Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut a wide circle around the stems of the peppers; lift off the lids and discard.
- Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
- In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
- Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
- Pour hot waer around the peppers;.
- Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
- Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.
Nutrition Facts : Calories 424.6, Fat 9.4, SaturatedFat 3.9, Cholesterol 22.5, Sodium 254.4, Carbohydrate 64, Fiber 5.6, Sugar 5.8, Protein 23.5
EASY STUFFED BELL PEPPERS WITH KETCHUP
My MIL makes great stuffed peppers and mine always seemed bland. She told me her trick was to use all ketchup instead of tomato sauce. So I just modified my recipe to use ketchup and they are great. Sounds like a lot of ketchup but these are so good. I always get asked for the recipe and then scare them with the amount of ketchup in it. These are one of my husband's favorite meals. :) I usually just make a salad to accompany the peppers.
Provided by Grunig
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Start cooking your rice and preheat oven to 350 degrees.
- Bring a very large pot of salted water to a boil.
- While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
- Brown your meat and onions, drain.
- Now combine rice, meat, and ketchup.
- Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
- Place in oven for about 45 minutes, covered.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 485.3, Fat 12.5, SaturatedFat 3.3, Cholesterol 104.4, Sodium 1685.1, Carbohydrate 63.4, Fiber 3.8, Sugar 37.5, Protein 35.4
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