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Tuna Melt Stuffed Peppers
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.
It’s a satisfying and affordable nutrient-packed family meal.
Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe works great with salmon too!)
Maybe you’re also looking for a FUN way to turn that canned fish into a super tasty, budget-friendly, and EASY dinner for your family?
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 great 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.
Embrace improvising and adapting at this time because that has made cooking FUN for centuries!
These stay great in the fridge for up to 3 days, so they also make for an EXCELLENT meal prep idea!
🧀 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.
- 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
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.