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Add these protein-packed Sicilian Quinoa and Tuna Stuffed Peppers to your weekly meal plan for a nutritious, flavorful dinner that your family will adore! Thanks to the unique blend of delicious ingredients, including feta cheese, golden raisins, olives, sundried tomatoes, and tuna, this recipe will delight your tastebuds, satisfy your cravings, and keep you energized and strong for a healthy New Year!
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With a new year upon us and a “fresh start,” many of us have resolved to make healthier choices in 2015 — starting with our diet. But the key to actually sticking with our nutritious choices (rather than speed-dialing the local pizza delivery shop) is finding recipes and go-to meals that are easy to prepare, are good for our waistline, and that taste delicious! I’m happy to report that these Stuffed Peppers meet all of those criteria!
Tuna fish has always been one of my favorite proteins.
Bumble Bee® Albacore Tuna in Water is what I was raised on…it’s the can that my mom always purchased, and it’s the tuna salad that she was “famous” for among our friends. Not only is tuna fish good for us, but it’s a total comfort food for me and it reminds me of home!
But tuna salad sandwiches are not the only way to take advantage of this delicious fish. One of the primary reasons that it remains a staple in my diet today is because of its health benefits (lean protein! healthy fat! important vitamins and minerals!), as well as its versatility. Available in a can or in a pouch, Bumble Bee® Tuna can be stored in my pantry and pulled out at the last minute when I need a quick and tasty meal…FAST!
After all, I am a busy working mom with 3 young kids. I’m trying hard to stay fit, take care of myself, and feed my family nutritious and delicious food, knowing that a balanced, healthy lifestyle positively impacts my own wellbeing as well as my ability to take care of my kids. Bumble Bee® Tuna products make this so much easier, since they can be used in a variety of ways to make nutritious meals flavorful, affordable, and convenient.
This particular recipe was inspired by a pasta salad that my friend Kerrin (of the famous Pimento Cheese Bites) shared with me a few months ago. She brought it to a party at our house, I enjoyed the left-overs until they were gone, and then I immediately requested the recipe so that I could make myself some more!
Here’s a picture of Kerrin (one of my favorite home cooks!) and her girls:
I used some of the basic ingredients from Kerrin’s pasta salad, but added a power-punch of protein thanks to the tuna fish and quinoa. Since stuffed peppers are a favorite in our house, and since they can be prepped in advance and baked at the last minute, I knew that this recipe would be a winner with my family.
And I’m not the only one who thinks they’re delicious! I shared some of my peppers with my parents, who were stopping by my house shortly after the dish came out of the oven. My folks loved them so much that my dad has officially decided that he is a quinoa convert! Even if you think that you don’t like quinoa (or if you have no idea what it is!), give this meal a try. You won’t be disappointed! And as you’ll notice in my recipe, you can feel free to skip the quinoa altogether, and substitute with left-over rice, couscous, or any other cooked grain of your choice. Just like the tuna inside, these peppers are versatile and adaptable!
So tell me, what is your favorite healthy way to enjoy Bumble Bee® Tuna? Do you go for a classic lightened-up tuna salad sandwich, do you bake it into a casserole, or do you prefer the fish in a pasta dish? Please share your healthy recipe ideas — I’m always on the hunt for new inspiration!
Sicilian Quinoa and Tuna Stuffed Peppers
- 3 cups cooked quinoa you can also substitute with cooked brown rice, barley, or a combination of similar grains
- 2 tablespoons lemon juice
- 1 12 ounce can Bumble Bee tuna, drained (I like the Solid White Albacore in Water, but any variety would be delicious!)
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup kalamata olives pitted and sliced
- ½ cup chopped sundried tomatoes
- ¼ cup chopped fresh parsley
- ¼ cup pine nuts lightly toasted
- 2 tablespoons golden raisins
- 2 tablespoons olive oil
- Salt to taste
- 6 bell peppers tops cut, stemmed and seeded
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
- In a large bowl, combine lemon juice and cooked quinoa. Add tuna, feta, onion, olives, tomatoes, parsley, pine nuts, and golden raisins. Toss well to mix. Add olive oil and salt, to taste. Mix well.
- Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.