Description
These tuna-stuffed bell peppers are a simple, low-carb dinner. Bell peppers are filled with seasoned tuna salad and baked until tender.
Ingredients
Scale
- 2 large bell peppers (any color), halved lengthwise, seeds and membranes removed
- 2 (5 ounce) cans tuna in water, drained
- 1/4 cup mayonnaise
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper halves cut-side up in a baking dish.
- In a medium bowl, combine drained tuna, mayonnaise, celery, red onion, parsley (if using), Dijon mustard, black pepper, and salt. Mix well until all ingredients are combined.
- Spoon the tuna mixture evenly into each bell pepper half.
- If using, sprinkle shredded cheddar cheese over the top of each stuffed pepper.
- Bake for 20-25 minutes, or until peppers are tender and the tuna filling is heated through. If cheese is used, bake until melted and lightly golden.
- Serve hot.
Notes
- Adjust seasonings to your taste preferences.
- For a spicier kick, add a pinch of red pepper flakes to the tuna mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 3
- Sodium: 480
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
- Cholesterol: 45