The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet and Tangy Tuna-Stuffed Peppers

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Easy and healthy tuna-stuffed peppers for a quick lunch!

Ingredients

  • 1 can Light Tuna, In Water - Drained (6 Oz Can)
  • 1 stalk Celery, Finely Minced
  • 2 Tablespoons Shallots, Minced
  • 1 can Mandarin Oranges In Light Syrup (7 Oz Can)
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Olive Oil Based Mayonnaise
  • Salt And Pepper, to taste
  • 1 whole Bell Pepper, Halved Lengthwise With Stem And Seeds Removed

Preparation

In a small bowl, stir together tuna, celery, shallot (or red onion) and the drained Mandarin oranges. Add in red wine vinegar and mayonnaise. Season with salt and pepper to taste. Fill the bell pepper halves with the tuna mixture and refrigerate until ready to eat.

If a stuffed pepper isn’t your style, just chop up the bell pepper and add it to the tuna mixture. This is great used over a big salad for lunch, if you’re going low-carb.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Catfish Roasted with Tomatoes and Horseradish
Profile Photo by Mary Frances in Main Courses
Did you know that horseradish is considered a power food? It's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Shrimp Etouffee
Profile Photo by Heather Seeley in Main Courses
Hearty and warming shrimp etouffee served with rice and crusty bread.
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Coconut Ginger Mussels
Profile Photo by Dana @ Killing Thyme in Main Courses
Deliciously sweet, gingery and coconut-y, these mussels are sure to impress!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lemon Sole Roasted with Leeks and Tomatoes
Profile Photo by Mary Frances in Main Courses
I adore leeks but the only recipe I know and love...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Mahi Mahi with Roasted Tomatoes and Fennel
Profile Photo by The Messy Baker in Main Courses
Pan-seared mahi mahi topped with roasted tomatoes and fennel.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy