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These healthy tuna stuffed peppers are an easy high-protein dinner made with roasted bell peppers that are filled with a tuna and rice mixture, then topped with a sprinkle of cheese and baked. They are ready in less than 30 minutes making them the perfect quick dinner or easy meal prep recipe.
Why You’ll Love This Tuna Stuffed Pepper Recipe
Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe works with salmon too!). Or maybe you’re looking for a way to turn that canned fish into a delicious, complete meal for your family? That’s why this is the perfect recipe and here are a few more reasons:
- Perfect recipe for using up pantry staples that are coming up on their expiration date.
- You can use what you have on hand since this recipe is very flexible and forgiving.
- The tuna can be swapped out for canned salmon or chicken.
- The tuna and Greek yogurt make this a high protein meal.
- Great for meal prep because it stays good in the refrigerator for up to 5 days.
Need more great stuffed pepper ideas? Then you will want to try some of our favorites like Burrata Stuffed Peppers, Breakfast Stuffed Peppers, or Pizza Stuffed Peppers.
If you are looking for a version of this recipe that is even more cheesy, try our tuna melt stuffed peppers.
Ingredients:
These are the ingredients that come together to make this tuna stuffed pepper recipe perfect for an easy healthy dinner or meal prep lunch.
- 3 large bell peppers, any color
- 3 (5-ounce) canned tuna, drained & flaked
- 1 cup cooked brown rice, or quinoa
- 1 large carrot, peeled and shredded
- 1 cup frozen green peas, thawed
- 1/3 cup plain Greek yogurt
- 1 Tbsp Dijon mustard, or regular mustard
- 1 tsp freshly squeezed lemon juice
- 2 fresh garlic cloves, minced
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar, or swiss cheese
- 2 green onions, chopped
Variations and Substitutions
Instead of rice, you could use quinoa for more protein.
Swap out the peas and carrots for whatever you have on hand such as cucumbers or even beans.
Instead of Greek yogurt you could use our homemade mayonnaise recipe.
How to make tuna stuffed peppers:
Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
Thoroughly wash the bell peppers and pat the excess moisture with a paper towel.
Using a sharp knife, carefully cut the peppers in half, vertically, and scrape out the ribs and seeds.
Place the peppers open-face up on the prepared baking sheet and sprinkle with sea salt and pepper.
Roast for 10 minutes in your preheated oven.
While the peppers are baking prepare the stuffing.
In a large mixing bowl, combine the flaked tuna, cooked rice, peas and shredded carrot. Stir in yogurt, mustard, lemon juice, garlic, and season with sea salt and pepper, to your taste.
Stir well to combine.
Remove the peppers from the oven and carefully stuff them with the tuna mixture.
Sprinkle shredded cheese on top, then bake for 10-12 minutes.
Sprinkle with chopped green onions.
Serve warm and enjoy!
Leftovers should be stored in a food-safe container in the fridge for up to 4 days.
❤Rachel
Rachel’s tips for best results
- You can use fresh or frozen vegetables.
- 🧀 Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
How To Store
Whether you are making these for meal prep or just have leftovers, they store great in the refrigerator for up to 3 days and in the freezer for up to 2 months. Reheat in the microwave until hot.
Recipe FAQ’s
Can I make tuna stuffed peppers ahead?
Yes! They are perfect for meal prep or an easy dinner. Just make and bake them, then heat them up when you are ready to eat them!
Can I make these tuna stuffed peppers in the air fryer?
Absolutely! Making these in the air fryer would speed up the cooking time even more.
Are tuna and peppers good for healthy weight loss?
They are! Tuna is a great source of protein and omega-3 fatty acids while bell peppers create the perfect low carb vessel for the tuna while also providing nutrients like Vitamin C.
More Tuna Recipes You’ll Love:
Tuna Stuffed Peppers (30-Minute Meal)
Ingredients
- 3 large bell peppers, any color
- 3 5-ounce canned tuna, drained & flaked
- 1 cup cooked brown rice, or quinoa
- 1 large carrot, peeled and shredded
- 1 cup frozen green peas, thawed
- 1/3 cup plain Greek yogurt
- 1 Tbsp dijon mustard, or regular mustard
- 1 tsp freshly squeezed lemon juice
- 2 fresh garlic cloves, minced
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar, or swiss cheese
- 2 green onions, chopped
Instructions
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- Thoroughly wash the bell peppers and pat the excess moisture with a paper towel.
- Using a sharp knife, carefully cut the peppers in half, vertically, and scrape out the ribs and seeds.
- Place the peppers open-face up on the prepared baking sheet and sprinkle with sea salt and pepper.
- Roast for 10 minutes in your preheated oven.
- While the peppers are baking prepare the stuffing.
- In a large mixing bowl, combine the flaked tuna, cooked rice, peas and shredded carrot. Stir in yogurt, mustard, lemon juice, garlic, and season with sea salt and pepper, to your taste.
- Stir well to combine.
- Remove the peppers from the oven and carefully stuff them with the tuna mixture.
- Sprinkle shredded cheese on top, then bake for 10-12 minutes.
- Sprinkle with chopped green onions.
- Serve warm and enjoy!
- Leftovers should be stored in a food safe container in the fridge for up to 4 days.
Notes
- Canned salmon or chicken can be used in place of canned tuna.
- Frozen or fresh vegetables both work in this recipe.
- Use pre-cooked or leftover rice for faster meal preparation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
