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These tuna melt stuffed peppers take everything you love about a tuna melt and turn it into a low carb dinner that is still super comforting. The sweet roasted bell peppers are filled with creamy tuna salad and topped with plenty of melty cheddar cheese.
Why you’ll Love This Recipe
This mouthwatering, quick and easy Tuna Melt Stuffed Pepper recipe is full of flavors from the lemony tuna salad filled with all your favorite goodies and *just* enough melty cheese all stuffed inside sweet roasted bell peppers. Here are a few more reasons you’ll love it:
- It’s a satisfying and affordable nutrient-packed family meal made with pantry stapes.
- Total crowd pleaser – and SIMPLE as can be! This recipe makes for a NUTRIENT-PACKED meal while being easy on the budget. Serve alongside some cooked brown rice to make it a complete meal.
- Lots of satisfying protein in each melty bite.
- These are customizable with shredded chicken or flaked salmon instead of tuna if that’s what you have at home; So experiment and find your FAVORITE way to make em’!
- Most of these ingredients are probably in your kitchen right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m guessing you’ll absolutely LOVE your results.
Want more simple tuna recipes? Try our Spicy Tuna Cucumber Bites, Healthy Tuna Stuffed Sweet Potatoes, or Fresh Dill Tuna Patties.
If you are looking for a lighter version of these, try our healthy tuna stuffed peppers recipe.
Ingredients:
4 servings
These are the ingredients that come together to make this tuna melt stuffed pepper recipe perfect for an easy low carb dinner or meal prep lunch.
- 2 large bell peppers, halved lengthwise and seeded
- 2 x 4 oz cans solid tuna or salmon in spring water, drained well and flaked
- 3 celery ribs, finely diced
- 4 green onions, finely chopped
- 1 cup frozen baby peas, thawed
- 1 cup plain Greek yogurt or unsweetened coconut yogurt
- zest and juice of 1 fresh lemon
- 2 Tbsps Dijon mustard
- 1 cup freshly shredded cheddar cheese, divided
- sea salt and ground pepper, to taste
- chopped fresh parsley or dill, to garnish
- fresh lemon wedges, to serve
Variations and Substitutions
Instead of rice, you could use quinoa for more protein.
Swap out the peas for beans and the celery for cucumber… or whatever you have in the pantry.
Instead of Greek yogurt you could use our homemade mayonnaise recipe.
You can use canned salmon or canned chicken in place of the canned tuna.
If you want to change things up even more, use Mozzarella or provolone cheese instead of cheddar, add a bit of spice with cayenne pepper, or add pickles for some zesty tang.
How to make tuna melt stuffed peppers:
Preheat your oven to 425 degrees f.
Place your pepper halves, cut side up, in a large baking dish.
Lightly spray or mist with a bit of avocado oil or olive oil cooking spray and season lightly with sea salt and pepper. Roast for 15 minutes, or just until the peppers start to soften.
Meanwhile, in a large bowl prepare your tuna stuffing.
Combine the tuna with celery, onions, peas, yogurt, lemon zest and juice, mustard, and half of the cheese.
Season with sea salt and pepper to your taste then stir gently to combine.
Once the peppers are softened a bit, carefully remove them from the oven then evenly divide your tuna stuffing among each one.
Top evenly with the remaining shredded cheese.
Return to the oven and bake for about 15-20 minutes more, or until the cheese is melty and your stuffing is hot throughout.
Garnish with chopped fresh parsley or dill and serve with your fresh lemon wedges.
Enjoy!
💚Rachel
Rachel’s tips for best results
- Shop the sales to find your canned tuna…or canned salmon.
- Use the type of cheese you like best or what’s on sale.
- 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 ahead of time or just have leftovers, store in an air tight container in the refrigerator for up to 4 days. These also freeze really well for 2 months. to reheat, just pop them in the microwave, pre-heated oven, or air fryer until hot.
Recipe FAQ’s
Can I make tuna melt stuffed peppers ahead?
Yes you can. Make, assemble and bake them, then store them in the refrigerator or freezer for a quick and easy meal.
Can I make tuna melt stuffed peppers ahead?
Yes you can. Make, assemble and bake them, then store them in the refrigerator or freezer for a quick and easy meal.
Can I make these tuna stuffed peppers in the air fryer?
Yes, using the air fryer is a great way to speed up the cooking 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 Stuffed Pepper Recipes You’ll Love:
- Burrata Stuffed Peppers
- Breakfast Stuffed Peppers
- Pizza Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Chicken Salad Stuffed Peppers
- Philly Cheese Steak Stuffed Peppers
- Tasty Taco-Style Stuffed Peppers
- Buffalo Chicken Stuffed Anaheim Peppers
- These Pizza Stuffed Anaheim Peppers are Super Fun and Delicious!
Tuna Melt Stuffed Peppers
Ingredients
- 2 large bell peppers, halved lengthwise and seeded
- 2 x 4 oz cans solid tuna or salmon in spring water, drained well and flaked
- 3 celery ribs, finely diced
- 4 green onions, finely chopped
- 1 cup frozen baby peas, thawed
- 1 cup plain Greek yogurt or unsweetened coconut yogurt
- zest and juice of 1 fresh lemon
- 2 Tbsps Dijon mustard
- 1 cup freshly shredded cheddar cheese, divided
- sea salt and ground pepper, to taste
- chopped fresh parsley or dill, to garnish
- fresh lemon wedges, to serve
Instructions
- Preheat your oven to 425 degrees f.
- Place your pepper halves, cut-side up, in a large baking dish.
- Lightly spray or mist with a bit of avocado oil or olive oil cooking spray and season lightly with sea salt and pepper. Roast for 15 minutes, or just until the peppers start to soften.
- Meanwhile, in a large bowl prepare your tuna stuffing.
- Combine the tuna with celery, onions, peas, yogurt, lemon zest and juice, mustard, and half of the cheese. Season with sea salt and pepper to your taste then stir gently to combine.
- Once the peppers are softened a bit, carefully remove them from the oven then evenly divide your tuna stuffing among each one.
- Top evenly with the remaining shredded cheese.
- Return to the oven and bake for about 15-20 minutes more, or until the cheese is melty and your stuffing is hot throughout.
- Garnish with chopped fresh parsley or dill and serve with your fresh lemon wedges.
- Enjoy!
Notes
- Shop the sales to find your canned tuna…or canned salmon.
- Use the type of cheese you like best or what’s on sale.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
