Ah, tuna melts—a classic, right? But have you ever thought about swapping the bread for something a little more colorful?
Picture this: the savory, cheesy goodness of a tuna melt, but nestled inside a vibrant bell pepper.
It’s like sunshine on a plate! I stumbled upon this idea one day while trying to cut back on carbs (because, you know, the post-holiday guilt was real), and it was a game-changer.
Imagine biting into a juicy pepper with a warm, melty center that just bursts with flavor—the kind that makes you forget you’re eating healthy. I mean, who knew that peppers could be the unsung heroes of the kitchen?
Oh, and the best part? You can customize them.
Prefer a spicy kick? Go for the red or yellow ones.
Want something milder? Green’s your guy.
And, hey, with the current obsession over all things fresh and organic at the farmer’s market, it’s the perfect time to give these a try. Don’t just take my word for it, though—grab some peppers and let’s get stuffing!
Steps
- Preheat your oven to 425°F and place halved bell peppers in a baking dish, cooking them until they soften, roughly 15 minutes.
- In a bowl, combine Greek yogurt, lemon juice, Dijon mustard, salt, and pepper, stirring until the mixture is smooth.
- Add tuna, celery, and most of the sliced green onions to the yogurt mixture, gently mixing until everything is well incorporated.
- Fill each softened pepper half with the prepared tuna salad and sprinkle shredded cheddar cheese on top.
- Return the stuffed peppers to the oven and bake until the cheese is melted, approximately 5 minutes.
- Garnish the baked peppers with the remaining green onions and serve them warm.
Ingredients
- 2 bell peppers, halved and cored
- 2 cans (4.5 ounces each) solid yellowfin tuna in extra virgin olive oil
- 2 celery stalks, finely chopped
- 4 green onions, sliced (separate the green and white parts)
- ? cup Greek yogurt (2% fat)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar cheese
Nutritional Values
Calories: 820kcal | Carbohydrates: 28g | Protein: 96g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 2164mg | Potassium: 1788mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8572IU | Vitamin C: 328mg | Calcium: 388mg | Iron: 4mg
FAQ
- Can I prepare the tuna stuffed peppers in advance?
- Yes, you can prepare the tuna salad up to three days in advance and store it in the fridge. The peppers can be stuffed a day ahead and baked when you’re ready to serve.
- Are these tuna stuffed bell peppers considered low carb?
- Absolutely, these tuna stuffed bell peppers are a healthy dinner option that is low in carbohydrates, low in calories, and high in protein. To make them even healthier, you can omit the cheese, although it’s a key ingredient for a tuna melt.
- What kind of tuna should I use for the best flavor?
- For the best taste, use tuna packed in extra virgin olive oil, like StarKist Solid Yellowfin Tuna. If you only have tuna in water, consider adding olive oil to the mixture for a similar flavor profile.
Tips
- Opt for tuna packed in extra virgin olive oil for enhanced flavor. If using tuna in water, consider adding some olive oil to the mixture to achieve a similar taste.
- Pre-cook the bell peppers until they soften before adding the tuna salad and cheese. This step is crucial for achieving the perfect texture in a tuna melt.
- Substitute Greek yogurt for mayonnaise in the tuna salad to reduce fat content while adding extra protein and probiotics, along with a refreshing tang.
- Prepare the tuna salad up to three days in advance to save time on the day of serving. You can also stuff the peppers a day early and bake them just before you’re ready to eat.
Equipment
- Oven-safe baking dish: You’ll need this to bake the bell pepper halves.
- Mixing bowl: For combining the ingredients of the tuna salad.
- Measuring spoons: Useful for accurately measuring ingredients like lemon juice, Dijon mustard, salt, and pepper.
- Measuring cups: Needed for measuring ingredients like Greek yogurt and shredded cheese.
