Tuna and Quinoa Stuffed Banana Peppers

Tuna and Quinoa Stuffed Banana Peppers

Spicy stuffed peppers are the perfect way to use up extras from your garden or farmers market haul! Make some to enjoy today and store the rest in your freezer for later.


Ingredients

4 pouches (3 oz. each) Blue Harbor Fish Co.® Albacore Tuna in Water
10 – 12 banana peppers, top cut off and reserved, sliced lengthwise, insides cleaned out
2 cups cooked quinoa (plain or tri-colored)
½ cup diced pepper tops
½ cup diced yellow onions
½ cup canned or frozen corn
1 cup diced tomatoes
1 Tbsp. chili powder
½ tsp. cumin
1 Tbsp. minced fresh jalapeno pepper
2 tsp. lime juice
1-1/2 cups finely shredded Mexican cheese blend

Preparation

Preheat oven to 350°F.

Place pepper halves in 2, 13×9 baking dishes.

In a large bowl mix quinoa, tuna, vegetables, chili powder, cumin, jalapeno and lime juice. Stir in 1 cup of cheese.

Divide mixture among pepper halves.

Top with remaining cheese and cover each dish with tin foil.

Bake in preheated oven for 30 minutes.

Cooks Tip: Freeze 1 pan of peppers prior to baking for enjoying later! Wrap tightly with plastic wrap and then tin foil. Peppers can be frozen for ~ 1 month and then should be enjoyed.

Servings: 5-6 (2 peppers each)

Prep Time: 15 minutes

Cook Time: 30 minutes

Nutritional Information

Serving Size 2 peppers (320 g)
Servings Per Container 6
Amount Per Serving
DV%
Calories
300
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
510mg
17%
Total Carbohydrate
26g
9%
Fiber
6g
24%
Sugars
5g
Includes 0g Added Sugars
Protein
24g
Vitamin D
0%
Calcium
25%
Iron
10%
Potassium
0%
Niacin
0%
Vitamin B6
0%
Vitamin B12
0%
Selenium
0%
Percent Daily Values are based on a 2,000 calorie diet.