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Stuffed Peppers With Tuna


Bell peppers are filled with a tuna and chopped vegetable stuffing mixture, topped with potato chip crumbs.


  • 6 medium green bell peppers
  • salt
  • 1 1/2 cups cooked rice
  • 1 can or pouch (about 7 ounces) tuna, drained and flaked
  • 1/2 cup chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped canned pimiento
  • 1/2 teaspoon salt
  • dash pepper
  • 3/4 cup mayonnaise
  • 1/2 cup crushed potato chips


Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish. In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended. Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Sprinkle potato chip crumbs over top of each stuffed pepper. Bake tuna rice stuffed peppers at 350° for 30 minutes. Makes 6 tuna and rice stuffed peppers.

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Stuffed Peppers with Chicken
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Rice and Cheese Stuffed Peppers
Stuffed Peppers with Rice
Creole Stuffed Peppers
Slow Cooker Stuffed Peppers

Ground Beef Recipes

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