Tuna-stuffed red pepper with cucumber and mustard
This Tuna-Stuffed Red Pepper is a light and healthy dish featuring canned tuna mixed with crunchy cucumber and tangy mustard, all encased in a sweet red pepper. Perfect as a nutritious lunch or dinner option.
Cook time 0 min
Prep time 10 min
Ingredients:
1 red pepper1 can canned tuna
1/2 cucumber
1 tbsp mustard
This quick and healthy recipe for Tuna-stuffed Red Pepper with Cucumber and Mustard is perfect for a light lunch or dinner. Packed with protein from the tuna and the vibrant crunch of cucumber, all enveloped in the sweet flesh of a red pepper and tied together with the tangy kick of mustard, this dish is both delightful and nutritious.
Instructions:
- Wash the red pepper thoroughly under cold running water.
- Slice the top off the red pepper and carefully remove the seeds and inner membranes to create a hollow cavity.
- Open the can of tuna and drain any excess liquid.
- In a medium mixing bowl, flake the tuna with a fork to break up any large chunks.
- Wash the cucumber thoroughly.
- Remove the skin if desired.
- Chop the cucumber into small, even pieces. Aim for a fine dice for best results.
- Add the chopped cucumber to the bowl with the flaked tuna.
- Add the mustard to the bowl.
- Mix all the ingredients thoroughly until well combined. Make sure the mustard is evenly distributed throughout the tuna and cucumber mixture.
- Spoon the tuna mixture into the hollowed-out red pepper. Press down slightly with the back of the spoon to ensure it is packed tightly and evenly distributed inside the pepper.
- You can serve the stuffed red pepper immediately as a cold dish. For added flavor, you may opt to chill it in the refrigerator for about 30 minutes before serving.
- Optional: Garnish with a sprig of fresh parsley, dill or a sprinkle of black pepper for extra flavor and presentation.
Enjoy your Tuna-stuffed Red Pepper with Cucumber and Mustard as a standalone dish or paired with a side salad. Its versatility and rich flavors make it a family favorite that's both easy to prepare and satisfying.
Tuna-stuffed red pepper with cucumber and mustard FAQ:
The Tuna-Stuffed Red Pepper takes about 10-15 minutes to prepare, including washing and chopping the vegetables.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to consume them within this time frame for optimal freshness.
Yes, you can substitute the red pepper with other varieties like yellow or green bell peppers, though the flavor and sweetness may vary slightly.
You can substitute the canned tuna with canned chicken or chickpeas for a vegetarian option. Additionally, any mustard variety, such as Dijon or whole grain, can be used based on your preference.
The red pepper should be tightly packed with the tuna mixture. You’ll know it’s done when the filling is even and spills slightly over the top of the pepper without falling out.
Cooking Tips:
- Use the freshest ingredients for the best flavor, especially the cucumber and red pepper.
- Drain the canned tuna thoroughly to avoid excess moisture in your stuffing.
- Mix the mustard thoroughly with the tuna to ensure even distribution of flavor.
- For added texture, consider lightly toasting the stuffed peppers in an oven preheated to 375°F (190°C) for about 10 minutes.
- Season with salt and pepper to taste, and optionally, add a sprinkle of fresh herbs such as parsley or dill for an extra burst of freshness.
Nutrition Facts
1 ServingsCalories 200kcal
Protein 33g
Carbohydrates 12g
Fiber 3.65g
Sugar 7g
Fat 2.53g
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