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Tuna stuffed bell peppers with melted cheese.
Servings: 4

Tuna Stuffed Peppers (30-Minute Meal)

This tuna stuffed pepper recipe is an easy high-protein dinner made with roasted bell peppers that are filled with a creamy tuna and rice mixture, then topped with cheese and baked.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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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

Calories: 297kcal, Carbohydrates: 25g, Protein: 34g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 61mg, Sodium: 436mg, Potassium: 620mg, Fiber: 5g, Sugar: 6g, Vitamin A: 3433IU, Vitamin C: 89mg, Calcium: 179mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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