Tuna Stuffed Bell Peppers
These stuffed bell peppers make use of expired canned tuna to create a flavorful and nutritious meal. The tuna is mixed with vegetables, herbs, and spices, then baked until the peppers are tender and the filling is heated through.
Ingredients
- 4 bell peppers
- 1 can expired canned tuna, drained
- 1/2 cup cooked quinoa
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup carrot, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a medium bowl, mix together the canned tuna, cooked quinoa, onion, celery, carrot, parsley, garlic powder, dried oregano, salt, and pepper.
Spoon the tuna mixture into the bell peppers, packing it tightly. If desired, sprinkle shredded cheese on top.
Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving.
Enjoy these delicious stuffed bell peppers!