Mexican Tuna & Quinoa Stuffed Peppers

I created this recipe using Bumble Bee® Prime Fillet as part of a sponsored series with Socialstars. All content and opinions are my own. #TunaStrong

The hustle and bustle of daily life can often leave me feeling frazzled and rushed at dinnertime, so I’m grateful to have a stash of easy go-to recipes that are done in a flash. These spicy tuna and quinoa stuffed bell peppers are not only quick, but they’re also really healthy and delicious!

This Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil is packed full of flavor, and saves me a lot of time since I don’t have to marinate and cook my meat. Try using canned albacore tuna fillet in your favorite recipes to amp up the flavor and save yourself some time, too!

What you’ll need: 

Bell Peppers
Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil
Quinoa, cooked
Red Onion
Cherry or Grape Tomatoes
Cilantro
Chipotle Chili Powder
Salt & Pepper
Mexican Blend Shredded Cheese

Carefully cut the tops off of the peppers, and remove the seeds and membranes from the inside. In a large bowl, mix together all of the additional ingredients (except the cheese).

Stuff the mixture into the pepper shells, and place on to a foil lined baking sheet.

Pop ’em underneath the broiler (on low) for 6-7 minutes or until the peppers start to look tender (the top edges will start to look a little soft and lightly wrinkled).

Top with cheese, and place back under the broiler for an additional 2-3 minutes or until the cheese is melted, and the tops of the peppers have darkened and blistered. Serve with a side of sliced avocado.

Mexican Tuna & Quinoa Stuffed Peppers

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What You'll Need:

• 4-5 Bell Peppers
• 2 cans Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil
• 3 cups Cooked Quinoa
• 1/2 Red Onion, finely diced
• 1 cup Cherry Tomatoes, chopped
• 1/3 cup Cilantro, chopped
• 1 tsp Chipotle Chili Powder
• Salt and Pepper to taste
• 1/2 cup Mexican Blend Cheese, shredded

Instructions:

• Pre-heat broiler on the low setting.
• Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.
• Mix together all remaining ingredients (except the cheese).
• Stuff the mixture into the bell peppers and place on a foil lined baking sheet.
• Broil for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).
• Top with cheese, if desired, and return to the broiler for an additional 2-3 minutes or until the cheese has melted and the edges of the pepper begin to darken and blister.

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