Baked Tuna Stuffed Peppers

Baked Tuna Bell Peppers — These stuffed peppers with tuna fish and eggs, baked in the oven, make for a delicious and nutritious breakfast. Cook onion, garlic, tomato, thyme, and canned tuna before stuffing the halved bell peppers and baking for 15 minutes. Break an egg into each bell pepper, then return to the oven for 15 minutes until egg is set, easy!

Photo credit: © Eatwell101.com

Ingredients list for the Baked Tuna Stuffed Peppers

• 3 sweet bell peppers, red, orange, or yellow
• 1 tuna can
• 3 tomatoes, peeled and diced (or 1 can tomato flesh)
• 1 tablespoon olive oil
• 2 cloves garlic, diced
• 1 onion, chopped
• 1 teaspoon dried thyme leaves
• 5 eggs
• Salt and freshly ground black pepper

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. How to make the baked tuna stuffed peppers recipe: Preheat your oven to 400°F (200°C).

2. Cut bell peppers in half and remove ribs and seeds. Cut one-half of the bell peppers into small cubes.

3. Heat a large skillet over medium-high heat, add olive oil. Add onion and cook for 1 minute. Add garlic and sauté for 2-3 minutes before adding tomato and thyme and cook for another 3 minutes. Crumble canned tuna into the sauce and cook for 3 minutes more. Adjust seasoning and set aside.

4. Place bell peppers cut side up in a baking dish and divide the tuna fish mixture into each pepper, creating a hollow for the egg. Bake bell peppers and tuna mixture for 15 minutes (or more, depending on the size of the peppers). Cover with a foil or parchment pepper to avoid burning the peppers. Remove from oven.

5. Carefully break an egg and pour it into each pepper taking care not to overflow the egg. Repeat until each pepper is filled.

6. Season with fresh cracked black pepper and bake the tuna stuffed bell peppers for 15 minutes or until egg whites are set. Enjoy!

Photo credit: © Eatwell101.com

How to bake stuffed bell peppers with tuna

This recipe with tuna and bell peppers is very simple and straightforward. Cook onion, garlic, tomato, thyme, and canned tuna before stuffing the halved bell peppers and baking for 15 minutes. Break an egg into each bell pepper, then return to the oven for 15 until egg is set, easy!

How to store the baked tuna bell peppers

If you don’t use eggs, you can keep the baked tuna peppers for 2 days in an airtight container stored in your refrigerator. Reheat covered in the oven for 10-12 minutes. If using eggs with the tuna and bell peppers, we recommend you cook them fully before storing them in the refrigerator.