Description
These tuna-stuffed bell peppers offer a delicious and healthy low-carb dinner option. Bell peppers are filled with a seasoned tuna salad and baked until tender.
Ingredients
Scale
- 4 medium bell peppers (any color)
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers. Cut them in half lengthwise and remove the seeds and membranes.
- Place the bell pepper halves cut-side up in a baking dish.
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, parsley, Dijon mustard, and garlic powder.
- Mix well until all ingredients are thoroughly combined. Season with salt and black pepper to taste.
- Spoon the tuna mixture evenly into each bell pepper half.
- If using, sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
- Bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through and the cheese is melted and bubbly.
- Serve hot and enjoy your low-carb dinner!
Notes
- For a richer flavor, you can use tuna in oil.
- Feel free to add other vegetables to the tuna mixture, such as diced bell peppers, corn, or peas.
- Adjust the amount of mayonnaise to achieve your desired consistency for the tuna salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg