How to Make Perfect Stuffed Bell Peppers With tuna And Wild Rice

Stuffed Bell Peppers With tuna And Wild Rice. Bell peppers are filled with a tuna and chopped vegetable stuffing mixture then topped with potato chip crumbs. This is a very tasty flavor combination for stuffed peppers. Stick with green bell peppers, or make a colorful presentation with yellow and red peppers.

Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. You can use any color of bell pepper for this recipe, but I like to use a mix because some of my kids are picky. You can cook Stuffed Bell Peppers With tuna And Wild Rice using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Stuffed Bell Peppers With tuna And Wild Rice

1. It's 1 cup of Wild Rice.
2. It's 4 of Bell Peppers.
3. You need 6 of Diced Baby Bella mushrooms.
4. Prepare 2 tbsp of Minced Fresh Thyme.
5. It's 1 tbsp of Minced Fresh Oregano.
6. Prepare 1/2 of Minced Onion.
7. Prepare 1 of Minced garlic clove.
8. It's 1 of Salt and pepper.
9. It's 1 tbsp of Olive oil.
10. Prepare 1/4 cup of Cream cheese.
11. It's 1/3 cup of Whipping cream.
12. You need 1/2 cup of Chopped fresh Parsley.
13. You need 8 oz of Tuna steak.
14. It's 2 medium of minced tomatoes.

Heat olive oil in large skillet over medium heat. Add oregano, parsley, salt and pepper, tuna and rice. These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They're healthy, delicious and a great weeknight meal option.

Stuffed Bell Peppers With tuna And Wild Rice step by step

1. Prepare the rice in advance. I use my rice cooker. It is one of the best gadgets I've ever bought..
2. Prepare the bell peppers by removing the top of the pepper (enough to let the stem intact, about 3/4 inch). Remove the seeds and membrane without breaking the bell peppers. They should look like little cups..
3. In a steamer put water to boil and add the peppers and let them steam for about 10 minutes or until soft. Put them aside..
4. In a pan heat a tablespoon of olive oil and add the tuna in little pieces. 3 minutes per side. Remove from pan and put aside. Cut into medium cubes..
5. Preheat oven to 350° F..
6. In a pan, heat a tablespoon of olive oil in medium heat and add the thyme and Oregano with the garlic and let them cook until fragrant for about 1 minute, add the minced onions for about one minute or until soft. Add the diced tomatoes to cook for about another minute or two. Add the mushrooms and mix well and let it cook for about two minutes. Add salt and pepper to taste. Add the cooked rice to the pan and mix. Add the whipping cream and the cream cheese. Incorporate the pieces of tuna and the parsley and mix well. Remove from the heat..
7. Put the bell peppers into a baking sheet with aluminum foil under them to help them stand. Pour and distribute the mix into the bell peppers. Top each bell pepper with some Parmesan cheese. You can Include on the side of the baking sheet the toppers of the bell peppers. Bake for about 20 minutes at 350° F..
8. Remove and serve with salad of your preference. Enjoy..

These stuffed peppers are so simple to make, amazingly flavorful and perfect for a quick healthy weeknight meal. Where white rice soaks in flavors, wild rice stands up for itself, lending a nuttiness and flavor all it's own. This is definitely clear in my Wild Rice Stuffed Peppers. Use your choice of red, green, orange, or yellow bell peppers to make these beautiful stuffed veggies filled with savory meat and rice. The recipe is easy to adjust to your taste.