Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed peppers with tuna salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Add mayonnaise, scallions, pickling juice, lemon juice, thyme, mustard, black pepper and a couple pinches salt to bowl and mix gently.
Stuffed peppers with tuna salad is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Stuffed peppers with tuna salad is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have stuffed peppers with tuna salad using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed peppers with tuna salad:
- Take 4 round peppers, different colours
- Make ready 160 grams tuna can
- Take 2 boiled potatoes, in cubes
- Prepare 8 black olives, chopped
- Make ready 1/4 cup chopped pickles
- Get 2 tbsp capers
- Prepare 2 tbsp chopped parsley
- Take 6 tsp olive oil, extra virgin
- Prepare 2 tbsp lemon juice
- Prepare 1 salt
- Get 1 ground black pepper
Stuff each pepper half with equal amounts of the tuna salad. These Low Carb Stuffed Peppers are stuffed with an amazing Keto Tuna Salad recipe! The Keto Tuna Salad recipe that you use as a filling in these keto stuffed peppers can also be used in many other things. You can use this Keto tuna Salad recipe on top of Keto Cheese Chips, in lettuce wraps or just with a spoon.
Instructions to make Stuffed peppers with tuna salad:
- Wash and dry the peppers.
- Cut horizontally a piece from top and empty with a teaspoon, careful not to break their shape.
- In a bowl softly mix all ingredients, using the sauce you like: olive oil, pesto or mayonnaise.
- Stuff peppers and put in the fridge, covered with plastic film until serving.
I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions. Cut a thin slice off the top of each tomato. Invert tomatoes onto paper towels to drain.
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