Mexican Tuna & Quinoa Stuffed Peppers


  • 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


  1. Pre-heat broiler on the low setting.
  2. Carefully cut the tops off of the bell peppers, and remove the seeds and membranes. Set aside.
  3. Mix together all remaining ingredients (except the cheese).
  4. Stuff the mixture into the bell peppers and place on a foil lined baking sheet.
  5. Broil for 6-7 minutes or until peppers start to look tender (top edges begin to shrivel).
  6. 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.