Stuffed Red Pepper Rolls

Makes 16 Rolls


8 to 10 large red bell peppers
3 tablespoons extra virgin olive oil, divided
1/2 cup finely chopped onion
1 small celery rib, finely chopped
1 medium tomato, seeded and finely chopped
2 cups freshly cooked brown basmati rice
1 (6-ounce) can water-packed light tuna, drained
2 tablespoons white wine vinegar
4 packets Monk Fruit In The Raw™
1/2 teaspoon dried oregano
Salt and freshly ground pepper


Char the peppers over an open gas flame or under the broiler, turning them with tongs until they are black all over. Place the peppers in 1 or 2 brown bags, fold closed, and set aside to steam for 20 minutes. Cut off the top and bottom of each pepper, making a cylinder.

Slit the peppers vertically, remove their seeds, and trim away the ribs. Cut each pepper into two 4-inch lengths and trim the lengths into neatly trimmed rectangles. This can be done ahead of time and the peppers refrigerated in a covered container for up to 2 days. Set the trimmings and any remaining pepper aside for another use.

Preheat the oven to 375 degrees F. In a medium skillet, heat 1 tablespoon of the oil. Add the onions and celery, and cook until the onions are translucent, 5 minutes, stirring occasionally. Mix in the tomatoes and cook just until they start to break down, 2 minutes.

Off the heat, add the hot rice and tuna to the pan and using a wooden spoon, mix to break the tuna into small bits and combine all the ingredients. Add the vinegar, Monk Fruit In The Raw™, and oregano, and mix to combine. Season the mixture to taste with salt and pepper.

Coat an 11-inch x 7-inch x 1 1/2-inch baking dish with cooking spray, and set aside. One at a time, lay a piece of pepper on your work surface with a short side facing you. Place a heaping tablespoon of the filling below the top edge of the pepper. Lifting the top edge, cover the filling and roll the pepper towards you. You can use a toothpick to secure the rolls if needed. Place the rolled pepper in the prepared baking dish. Repeat, using the remaining peppers and filling.

Drizzle the remaining 2 tablespoons of olive oil over the peppers. Cover the dish with foil, sealing it tightly. Bake the pepper rolls for 45 minutes. Uncover and cool the peppers for 5-10 minutes. Serve immediately, or cover and refrigerate for up to 24 hours. Bring the pepper rolls to room temperature before serving.

Nutritional Information

Per Serving:
Calories: 180
Sodium: 120mg
Dietary fiber 4g
Fat: 8g
Carbs: 20g
Protein: 8g


Recipe courtesy of InTheRaw.com.
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