Tuna Stuffed Peppers Recipe

Google+ Pinterest LinkedIn Tumblr +

The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansYou and your guests will love this recipe’s vivid colors, flavors, and textures. Stick to half a pepper to stay within safe FODMAP limits and add a starchy vegetable, such as 1 cup (133 g) of turnips, or a cup (107 g) of cooked low-FODMAP pasta to make this a complete meal. If you like your peppers al dente, don’t prebake them; fill them raw instead. The filling will warm through and the cheese will melt, but the peppers will still be slightly crunchy. Avoid this recipe if you have reflux.

  • Yield: 4 Servings


  • 2 bell peppers of any color
  • 1 slice of low-FODMAP bread
  • 1 tablespoon (15 ml) lactose-free milk
  • 6.5 ounces (185 g) canned, drained tuna (in spring water)
  • 1 cup (115 g) shredded mozzarella
  • 1 tablespoon (3 g) finely chopped fresh basil
  • 1 tablespoon (4 g) finely chopped fresh parsley
  • ½ zucchini, chopped finely
  • 1 tomato, deseeded and chopped finely
  • Salt and pepper
How to Make It
  1. Preheat the oven to 350°F (180°C, or gas mark 4). Cut the peppers in half lengthwise and remove the seeds. Place on a baking sheet and bake for 20 minutes until softened. Remove from the oven and sprinkle with salt.
  2. Soak the bread in the milk to soften it. Place all the remaining ingredients in a bowl and add the softened bread. Mix well to break up and incorporate the bread. Pile the filling into the pepper halves and drizzle each with a little olive oil. Place in the oven for 10 to 15 minutes to heat through and melt the cheese. Serve hot.

Leave A Reply