Ingredients
Scale
- 2 large bell peppers (any color)
- 1 (5 ounce) can tuna in water, drained
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a medium bowl, combine the drained tuna, celery, red onion, mayonnaise, lemon juice, and dill. Mix well.
- Season the tuna mixture with salt and pepper to taste.
- Spoon the tuna mixture evenly into the bell pepper halves.
- If using, sprinkle the shredded cheddar cheese over the stuffed peppers.
- Place the stuffed bell peppers in a baking dish.
- Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Serve warm.
Notes
- You can use any color of bell pepper.
- Feel free to add other vegetables like corn, peas, or diced tomatoes to the tuna mixture.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg