Tuna Salad Stuffed Bell Peppers
Wholesome bell peppers bursting with a zesty tuna salad.
⏱️ 15 min🍽️ Serves 1
🔥 310 kcal💪 28g protein🍚 15g carbs🥑 15g fat🌾 4g fibreper serving
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Ingredients
- 🐟2 cans tuna in water, drained
- 🫑4 bell peppers, assorted colors
- stalk½ cup celery, finely diced
- 🧅¼ cup red onion, finely minced
- 🧴½ cup mayonnaise
- 🥣1 tbsp Dijon mustard
- 🍋1 tbsp lemon juice
- 🌿2 tbsp fresh parsley, chopped
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
Pro tips
- For an extra crunch, add a tablespoon of chopped pickles or water chestnuts to the tuna salad.
- If you prefer a milder onion flavor, soak the minced red onion in cold water for 10 minutes, then drain before adding to the salad.
- Bell peppers can be lightly roasted or grilled before stuffing for a smoky flavor and softer texture.
Method
- 1Drain the canned tuna thoroughly and place it in a medium-sized mixing bowl. Flake with a fork.
- 2Add the finely diced celery and minced red onion to the bowl with the tuna.
- 3In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- 4Pour the dressing over the tuna and vegetable mixture. Add the chopped fresh parsley, salt, and black pepper.
- 5Mix everything gently until well combined, ensuring the tuna is evenly coated with the dressing.
- 6Wash and dry the bell peppers. Carefully slice each pepper in half lengthwise and remove the seeds and white membranes.
- 7Spoon the tuna salad generously into each bell pepper half.
- 8Serve immediately or chill in the refrigerator for at least 30 minutes for enhanced flavor.