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Tuna and Orzo Stuffed Peppers
Prep Time: 45 mins | 4 Servings
Recipe By: Lindsey Eats LA
Ingredients
- 2 (5oz) cans Bumble Bee® Solid White Albacore in Water
- 5 red and yellow bell peppers
- 5 red and yellow bell peppers
- 1 lb orzo
- 14.5oz crushed tomatoes
- 1/4 tsp red pepper flakes
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp balsamic vinegar
- 2 cups shredded sharp cheddar
- Juice of 1 lemon
- 1/4 cup crumbled feta
- Olive oil to wilt spinach (about 1 tablespoon)
- Salt and pepper to taste
- Top with parsley
Directions
Preheat your oven to 400 degrees. Sliceyour bell peppers in half -lengthwise, in 2 even halves. Remove seeds. Place the peel side down on a baking tray with a drizzle of oil and roast for 20 minutes. You want them roasted, but still crunchy as they will go back in the oven with the stuffing.
In the meantime, prep your stuffing mixture. In a deep pan/skillet, wilt your spinach with a drizzle of olive oil, salt and pepper. When it shrinks and wilts, remove from the skillet and set aside.
In the same skillet, sweat out your onions and garlic with your red pepper flakes on medium-low for 15-20 minutes.
Next, add in your crushed tomatoes, balsamic and reduce and simmer down for 20-30 minutes.
In a separate saucepan, cook your orzo according to the package instructions.
Once cooked, transfer to the skillet with the tomato mixture. Toss in your tuna, feta and wilted spinach, mix well.
Remove from the heat and add lemon juice.
Remove your roasted peppers from the oven and stuff them with your mixture.
Top with shredded cheddar and place in the oven for 20-25 minutes until the cheese has melted. Top with parsley and serve.
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