Dinner, Snacks & Appetizers
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Tuna Tapenade Stuffed Peppers

While I was at home for the holidays, I did a lot of Food Network watching, so I have a ton of recipes coming for you.  Today’s recipe was inspired by Ina Garten, the Barefoot Contessa.  She made a hybrid of tuna salad and tapenade and named it appropriately tuna tapenade.  She topped crostini with the tapenade and served as an appetizer.  You can either do that, or stuff peppers with the mixture and serve for dinner.  Either way, if you love tuna and olives, you will love this!  

4 oz Tuna, in water

1 TBSP Capers

1/4 Cup Kalamata Olives, pits removed

2 TBPS chopped Parsley

1/2 TSP Anchovy Paste

Juice of 1/2 lemon

1 TSP Lemon Zest

1/2 Cup Cottage Cheese

Garlic Clove

1 Pepper 

2 TBSP EVOO

Shredded cheese and Kalamata Olives to garnish

Tuna Tapenade Stuffed Pepper Ingredients

Tuna Tapenade Stuffed Pepper Ingredients

Preheat oven to 375

Add slice garlic, olives, capers, and parsley to food processor

Stream in EVOO and pulse until garlic is minced

Add tuna and cottage cheese and pulse just enough to combine

Not the most attractive mixture!

Not the most attractive mixture!

Cut pepper in half (from stem to bottom) and scoop out seeds

Spray an oven safe dish with cooking spray and place peppers on dish

Spoon mixture into peppers

Ready to go into the oven

Ready to go into the oven

Roast in oven for 20 minutes, or until the peppers just start to soften

Remove from oven, top with cheese and sliced olives

Cheese waiting to be melt

Cheese waiting to be melt

Place back in oven and bake until cheese melts and starts to brown

Remove from oven, let cool a few minutes, and serve with side of choice

Right out of the oven

Right out of the oven 

Yum

Yum

You can also stuff zucchini and make a tuna tapenade zucchini melt like THIS or scoop out the seeds of a large tomato.

Tuna Tapenade Stuffed Peppers
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
278 calories
10 g
25 g
19 g
19 g
3 g
281 g
484 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
281g
Servings
2
Amount Per Serving
Calories 278
Calories from Fat 164
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 25mg
8%
Sodium 484mg
20%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 5g
Protein 19g
Vitamin A
42%
Vitamin C
151%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 oz Tuna, in water
  2. 1 TBSP Capers
  3. 1/4 Cup Kalamata Olives, pits removed
  4. 2 TBPS chopped Parsley
  5. 1/2 TSP Anchovy Paste
  6. Juice of 1/2 lemon
  7. 1 TSP Lemon Zest
  8. 1/2 Cup Cottage Cheese
  9. Garlic Clove
  10. 1 Pepper
  11. 2 TBSP EVOO
  12. Shredded cheese and Kalamata Olives to garnish
Instructions
  1. Preheat oven to 375
  2. Add slice garlic, olives, capers, and parsley to food processor
  3. Stream in EVOO and pulse until garlic is minced
  4. Add tuna and cottage cheese and pulse just enough to combine
  5. Cut pepper in half (from stem to bottom) and scoop out seeds
  6. Spray an oven safe dish with cooking spray and place peppers on dish
  7. Spoon mixture into peppers
  8. Roast in oven for 20 minutes, or until the peppers just start to soften
  9. Remove from oven, top with cheese and sliced olives
  10. Place back in oven and bake until cheese melts and starts to brown
  11. Remove from oven, let cool a few minutes, and serve with side of choice
beta
calories
278
fat
19g
protein
19g
carbs
10g
more
Adapted from Barefoot Contesssa
https://www.newsforchews.com/
 Stay hungry…

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