Tuna Stuffed Bell Peppers

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1/2 cup - rice
  • 450 g - tuna
  • 1/4 cup - corn kernels and peas
  • 1/2 tbsp - panch phoron
  • 1 tsp - ground pepper
  • 1/2 cup - chopped onions
  • 1/2 cup - chopped cilantro leaves
  • 1 tbsp - lemon juice
  • 1/2 cup - shredded cheddar cheese
  • 1 tbsp - oil/ butter
  • Salt - as required
  • 4-5 - bell peppers

How to Make Tuna Stuffed Bell Peppers

  • Pressure cook the rice, keep aside.
  • Wash and cut the tuna steak into 1-inch cubes. Wash the bell peppers thoroughly, pat dry.
  • Next cut the top off peppers 1 inch from the stem end, and remove seeds.
  • Bring a large pot of water to a boil over high heat.
  • Add a tsp of salt to the boiling water, then add peppers and boil for about 2-3 mins or until their flesh slightly softened.
  • Make sure to keep peppers completely submerged in the water.
  • Drain, set aside to cool.
  • Heat a tbsp of oil/butter in a non stick skillet, add panch phoron. When it starts to sputter, add the chopped onion and fry till translucent.
  • Next add the corn kernels, peas and fry for covered for 2-3 mins. Next add the fish pieces, add salt and pepper and fry till the fish is fully cooked.
  • Next add rice, chopped cilantro and 1 tbsp lemon juice.
  • Mix well and let cook covered for 2 mins on low flame until all the flavours blend together.
  • Keep aside and let cool.
  • Next fill the peppers with this mixture, top it with shredded cheese. Pepper stuffed with tuna and rice.
  • Set the oven temperature to broil.
  • Place the bell peppers on oven safe tray and broil for 25-30 mins.
  • Take it out of the oven and let it cool.
  • This is generally served as a dish by itself, not with curries.
  • You can have it according to your preference.