Low Calorie Tomato Flavored Stuffed Peppers With Tuna

READY IN: 35mins
Recipe by weekend cooker

Tuna stuffed bell peppers topped with a tomato juice mixture.

Top Review by KateL

Very enjoyable healthy luncheon entree. We loved the lack of mayonnaise! Vegetable flakes proved a test of will: I was unwilling to drive 15-35 minutes to buy them, and made my own equivalent based on personal preference for some spice and what I had on hand: 4 tsp grated fresh carrot, 1 tsp dried parsley, 1/2 tsp dried cilantro (my idea), 1 tsp dried celery, 1/2 tsp dried red pepper flakes, 1 tsp potato flakes. All in all, the texture needs more contrast, so I would omit the celery flakes and use diced fresh celery, or use 1/4 cup cooked rice, and add 1-2 minced water chestnut slices. A rule of thumb: each dried ingredient translates to 2x in fresh ingreients. As made, DH declared there was too much sauce, so that's a green light to add rice. So decide if you want diced fresh celery and/or 1/4 cup cooked rice. Our local market had only large bell peppers, whereas medium bell peppers are much better suited to this recipe. Made for Please Review My Recipe tag game.

Ingredients Nutrition


  1. In a large bowl, mix tomato juice, and tomato paste, reserving 1 cup.
  2. Mix the remaining tomato juice mixture with tuna, onion flakes, veggie flakes, and garlic powder.
  3. Fill peppers equally with mixture, and place upright in a square baking dish.
  4. Pour remaining tomato juice mixture over peppers.
  5. Bake at 350 degrees for 20-30 minutes, or until peppers are done to your liking.

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