Easy Dinner Using Tuna and Spinach
A simple, satisfying meal that comes together in minutes with pantry staples.
Weeknight dinners don't need to be complicated. Tuna and spinach are a natural pairing—one brings lean protein and subtle brininess, the other adds earthiness and nutrition. Combined with rice and peppers, you've got the foundation for a meal that feels both nourishing and straightforward. It's the kind of dinner you can build on, adjust to your mood, and trust will turn out well.
Tuna and Spinach Stuffed Peppers with Rice
Colorful bell peppers filled with a savory mixture of tuna, spinach, and rice, baked until tender. A protein-packed, quick meal that's both nutritious and satisfying.
Ingredients
- 2 large bell peppers, halved and seeded
- 1 can (5 oz) tuna, drained
- 2 cups fresh spinach, chopped
- 1 cup cooked rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a baking dish and place pepper halves cut-side up.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic for 2 minutes until fragrant.
- Add chopped spinach to the skillet and cook for 2 minutes until wilted.
- Stir in the drained tuna, cooked rice, salt, pepper, paprika, and oregano. Mix well and cook for 1 minute.
- Divide the tuna-spinach mixture evenly among the pepper halves, packing gently.
- Pour water into the bottom of the baking dish around the peppers.
- Cover with foil and bake for 20-25 minutes until peppers are tender. Serve hot.
This is just one option. Want to create your own recipe?
Customize the ingredients or generate a recipe built entirely from what you already have.
Build My RecipeQuick Variations
Lighter Option
Skip or reduce the rice and serve over greens or cauliflower rice instead. The tuna, spinach, and peppers are naturally light; letting them take center stage keeps the meal refreshing and low-carb.
Hearty Option
Double down on rice, add a splash of olive oil or a creamy element like coconut milk, and bulk up with extra peppers. This transforms it into a more filling, comfort-food-adjacent dinner.
Vegetarian or Flexible Option
Swap tuna for chickpeas, white beans, or crumbled tofu to keep the same structure and heartiness without the fish. The peppers and spinach remain the flavor backbone.
Simple Substitutions
Protein Substitutes
- Canned salmon
- Fresh or frozen fish (cod, halibut)
- Chickpeas or white beans
- Tofu
- Chicken breast
- Shrimp
Carb Substitutes
- Quinoa
- Couscous
- Farro
- Cauliflower rice
- Orzo
- Sweet potato
Flavor Boosters
- Lemon juice or zest
- Garlic
- Ginger
- Red pepper flakes
- Soy sauce or tamari
- Fresh herbs (dill, parsley, cilantro)
Common Questions
Can I use fresh tuna instead of canned?
Absolutely. Fresh tuna will give you a different texture—firmer and less flaky—and pairs beautifully with spinach and rice. Cook it quickly in a hot pan so it stays tender, then flake or cube it before combining.
How do I keep spinach from getting mushy?
Add spinach near the end of cooking, just long enough to wilt. If it's already cooked spinach (frozen), thaw and gently warm it through rather than cooking it further.
What kind of peppers work best?
Bell peppers—any color—are the most forgiving and sweet. But you can also use poblanos for earthiness, or hot peppers if you want a kick. Dice them consistently so they cook evenly with the rest of your ingredients.