Tuna Melt Stuffed Bell Peppers
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Keto, Gluten-Free, Low-Carb
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeds removed
- 3 cans (5 oz each) tuna in water, drained well
- 1/2 cup mayonnaise
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper or lightly grease it with non-stick spray. Wash the bell peppers, cut them in half from stem to base, and scoop out the seeds and membranes to create “boats.”
- In a medium mixing bowl, flake the drained tuna with a fork. Add the mayonnaise, diced celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir everything together until well combined and creamy.
- Spoon the tuna mixture evenly into each bell pepper half, pressing down slightly to ensure they are full. Arrange the stuffed peppers in the prepared baking dish so they are sitting upright.
- Cover the baking dish with foil and bake for 20 minutes. This allows the peppers to soften slightly without the tuna drying out. After 20 minutes, remove the foil.
- Sprinkle a generous amount of shredded cheddar cheese over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly. For a crispy top, you can broil them for the last 1-2 minutes.
- Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving warm.