Tuna & White Bean Stuffed Peppers with Garlic Spinach
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $17.50
- Nutrition
- 340 cal · 32g protein
- quick
- sheet-pan
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side
Tuna & White Bean Stuffed Peppers with Garlic Spinach is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count red bell peppers
- 4 cans canned tuna in water
- 1 can no-salt-added canned white beans
- 5 oz fresh spinach
- 3 cloves garlic
- 3 tbsp olive oil
- 1 count lemon
- 1/4 tsp red pepper flakes
Steps
- Preheat oven to 400°F and halve 4 red bell peppers lengthwise, removing seeds and stems.
- Drain 4 cans tuna. Drain and rinse 1 can white beans. Mix together with minced garlic, 2 tbsp olive oil, juice of half the lemon, and red pepper flakes in a bowl.
- Sauté 5 oz spinach in 1 tbsp olive oil in a skillet over medium heat until wilted, about 2 minutes, then divide among pepper halves.
- Top each pepper half with tuna-bean mixture and roast on a sheet pan about 15 minutes, until peppers are tender.
- Make ahead: halve the peppers and mix the tuna-bean filling up to a day ahead; store separately in the fridge.
- Picky eater tip: serve a plain roasted pepper half with the tuna and beans on the side.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 28 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop