Low Calorie Tomato Flavored Stuffed Peppers with Tuna
Satisfy your cravings while staying on track with these Low Calorie Tomato Flavored Stuffed Peppers with Tuna. Packed with protein-rich canned tuna, hearty cooked quinoa, and a vibrant tomato base, these stuffed peppers are as nutritious as they are delicious. Infused with smoky paprika, aromatic garlic, and fresh parsley, each bite bursts with Mediterranean-inspired flavor. With sweet bell peppers serving as a wholesome, edible vessel, this recipe is perfect for a light yet satisfying weeknight dinner or meal prep. Optional melted mozzarella adds a cheesy finishing touch without overwhelming the dish’s low-calorie appeal. Ready in just 45 minutes, this oven-baked delight is the ideal combination of healthy eating and bold flavors.
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 cans (5 oz each) Canned tuna in water
- 1 cup Cooked quinoa
- 3 tablespoons Tomato paste
- 1 cup Diced tomatoes, canned
- 0.5 cup Sweet onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-fat mozzarella cheese, shredded (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside. If needed, trim the bottoms slightly so they stand upright.
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
Stir in the tomato paste, diced tomatoes, paprika, salt, and black pepper. Cook the mixture for another 2-3 minutes until well combined.
In a large bowl, combine the sautéed tomato mixture with the drained tuna, cooked quinoa, and parsley. Mix well to create the stuffing.
Stuff each bell pepper with the tuna mixture, packing it tightly.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. If you'd like to add cheese, remove the foil, sprinkle mozzarella cheese on top of each pepper, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.7 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 620 mg | 48% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
