Stuffed Peppers with Tuna
Tuna melt stuffed peppers take the classic sandwich up a notch and make them a hearty and easy recipe for dinner. The recipe is also keto, low carb, and gluten-free.
Ingredients
- 2 large bell peppers green, red, yellow, or orange
- ½ cup mayo or use less to taste, or light mayo. You can also do a ½ swap with Greek yogurt to increase the protein and reduce the fat.
- 2 tablespoon lemon juice from a fresh lemon, not concentrate
- 1 large celery stalk minced
- 2 dill pickles chopped
- 2 tablespoon red onion minced
- 2 cans albacore tuna in water, drained
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- fresh herb garnish -green onions dill, parsley
- 2 ounces shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees (F).
- Slice the bell peppers in half and remove the inner membrane and seeds.
- On a baking sheet, bake the pepper halves in the oven for 15-20 minutes to soften them.
- While the bell peppers are baking, combine the remaining ingredients (other than the cheese) in a small bowl.
- Divide the tuna mix evenly between the 4 bell pepper halves, pushing the mix down into the peppers until they're completely full. Place a half slice of cheese over the top of each pepper.
- Bake them for 5-10 minutes until the tuna is heated through and the cheese is melted. Garnish with green onions or fresh herbs and serve. Enjoy!
Video
Notes
Shred cheese from a block instead of using pre-shredded cheese, it melts better plus it's less carbs.
Feel free to reduce the mayo to reduce the fat, we made these saucy since we love mayo. Or you can use light mayo or mix half mayo with half Greek yogurt.
Leftovers are great eaten cold like a tuna sandwich!
Nutrition
Serving: 1halfCalories: 375kcalCarbohydrates: 6gProtein: 28gFat: 27gFiber: 1g
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