Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 3 cans (5 oz each) tuna in water, drained well
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or white cheddar cheese
- Optional: Sliced green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with non-stick spray. Wash the bell peppers, cut them in half from stem to base, and remove all seeds and ribs. Place the pepper halves in the baking dish, cut-side up.
- Bake the empty pepper halves in the oven for about 10 to 12 minutes. This ensures the peppers are tender and slightly softened before you add the filling, preventing them from being too crunchy at the end.
- While the peppers are pre-roasting, combine the drained tuna, Greek yogurt, Dijon mustard, red onion, celery, parsley, lemon juice, and garlic powder in a medium mixing bowl. Use a fork to flake the tuna and mix everything until well combined. Season with salt and pepper to taste.
- Remove the baking dish from the oven. Carefully spoon the tuna mixture into each pepper half, pressing down gently to pack the filling. Top each stuffed pepper with a generous sprinkle of shredded cheese.
- Return the dish to the oven and bake for another 12 to 15 minutes, or until the cheese is melted and bubbly and the peppers have reached your desired level of tenderness. For a golden crust, you can broil the peppers for the last 2 minutes.
- Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or green onions before serving warm.
- Cook Time: 40 minutes
- Diet: Low-Carb, Gluten-Free, High Protein