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Creamy Tuna Stuffed Bell Peppers

Servings: 4

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.