These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They’re healthy, delicious and a great weeknight meal option.

These stuffed peppers are so simple to make, amazingly flavorful and perfect for a quick healthy weeknight meal. The tuna mixture has a richness to it from the olives, oil and cottage cheese but it’s super healthy: one serving (2 stuffed pepper halves) has only 239 calories, 24 grams of protein, 18 grams of carbs and 9 grams of fat.

With stats like that, this tasty recipe is definitely a keeper. I’m excited to have another recipe to add to my weeknight meal rotation.

A yellow and orange stuffed bell pepper with a Greek tuna stuffing on a plate and garnished with herbs and a lemon wedge.

Ingredients Needed for Tuna Stuffed Peppers

  • bell peppers – orange, yellow or red all work!
  • red onion
  • button mushrooms
  • water-packed tuna
  • cherry tomatoes
  • kalamata olives
  • cottage cheese – I like to get Friendship brands no salt added.
  • fresh lemon juice
  • extra virgin olive oil
  • dijion mustard
  • seasonings and spices – dried parsley, dried oregano, crushed red pepper (optional), sea salt and pepper.

Bell peppers, a red onion half, mushrooms, cans of tuna, a measuring cup with cottage cheese, cherry tomatoes and kalamata olives on a baking sheet.

How to Make Tuna Stuffed Bell Peppers

I like to broil the peppers before stuffing and baking them because I prefer my peppers to be roasted and soft rather than raw and crunchy. If you’d prefer crunchy peppers, feel free to skip the broiling step!

Place whole peppers on a baking sheet or baking stone and broil for 5-7 minutes, turning once halfway through broiling. Watch the peppers carefully so they don’t completely char. Remove from the heat and set aside to cool.

While the peppers cool, make the tuna filling. Sauté the onions and mushrooms in a skillet until soft and fragrant. Season with salt and pepper while cooking. Add the onion mixture to a medium size mixing bowl.

Add the tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl with the onion mixture. Break apart the tuna with a fork and stir all ingredients together. Season to taste with crushed red pepper and black pepper. The mixture shouldn’t need any additional salt.

When your peppers are cool enough to handle, cut the peppers in half and remove the seeds and membranes. Lay the pepper halves on your baking sheet and fill with the tuna mixture. Bake for 10-15 minutes until warmed through. Serve immediately!

Side by side photos of a mixing bowl with tomatoes, kalamata olives, tuna, cottage cheese and spices. The second photo is of the mixture mixed together.

There should be just enough tuna mixture to fill your 4 pepper halves but if you have any leftover it’s delicious on it’s own!

Side by side photos of a glass baking dish with halves of bell peppers and the second photo is of the pepper halves filled with a tuna stuffing.

Storing Leftover Stuffed Peppers

As you can tell, I made a double batch for these pictures and the leftovers were delicious! Don’t get me wrong, I prefer them fresh out of the oven but the leftovers were still solid. Let the peppers cool slightly and either cover your baking dish or transfer peppers to an airtight container. Store in the fridge for up to five days. When you’re ready to reheat, I recommend heating in a toaster oven or conventional oven as opposed to a microwave.

Two tuna stuffed bell peppers on a plate with a gold fork and a lemon slice.

More Tuna Recipes You Might Enjoy

Close up photo of a tuna stuffed bell pepper in a baking dish.

If you make these stuffed peppers please be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Baking dish with 8 tuna stuffed bell peppers.

Tuna Stuffed Bell Peppers


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2
  • Diet: Gluten Free

Description

These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They’re healthy, delicious and a great weeknight meal option.


Ingredients

  • 2 medium bell peppers (orange, yellow or red)
  • 1/3 cup red onion, chopped into small pieces
  • 2 button mushrooms, chopped into small pieces
  • 1 5-oz. can water-packed tuna
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup chopped kalamata olives
  • 1/4 cup no salt added cottage cheese (I use the Friendship brand)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon dijion mustard
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • crushed red pepper (optional)
  • freshly ground black pepper
  • sea salt

Instructions

  1. Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don’t complete char them. Remove from the heat, and place on a plate to cool.
  2. Turn oven from broil to 350°F.
  3. While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking.
  4. Add cooked onion and mushroom into a medium size mixing bowl.
  5. Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt).
  6. Once the broiled peppers are cool enough to handle, carefully cut the peppers in half, remove seeds and membranes (be careful as it may still be hot inside). Lay the 4 pepper halves on the baking stone and fill with the tuna mixture. You should have just enough tuna to fill the 4 pepper halves. If you have extra, you can eat it on the side or save it for later.
  7. Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.

Notes

  • You’ll notice that I broiled the peppers before stuffing and baking them. I did this because I wanted the pepper to be roasted and soft rather than raw and crunchy. That’s just how I prefer stuffed peppers. If you’d rather them be crunchy. Feel free to skip the broiling portion of the recipe.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Greek

Nutrition

  • Serving Size: 1
  • Calories: 239
  • Sugar: 9g
  • Sodium: 895mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 40mg

Keywords: tuna stuffed bell peppers

 

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

    20 comments
    1. Tara
      September 2, 2020 AT 10:07 pm

      I was not sure about these but man oh man was I wrong. These are a piece of heaven. So delicious. I made them without the olives because not a fan and then added a little cheese on top. Perfect 👌

      1. Brittany Mullins
        September 3, 2020 AT 11:21 pm

        Woo!! That makes me so happy to hear, Tara. I’m so pumped you loved this recipe. Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it. <3

    2. Debbie
      August 27, 2020 AT 2:04 pm

      I’ve made this for two nights in a row – it was so delicious!!! Loved every mouthful.

      1. Brittany Mullins
        August 28, 2020 AT 5:32 pm

        Ahh yay!! I’m so glad you’re loving this recipe, Debbie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    3. Miguel Monteiro
      April 20, 2020 AT 1:12 pm

      Hey! Going to try this tonight 🙂 Just a question, you mentioned in the text 1 serving is 2 halves for 220 calories, but in the nutrition it’s 1 half for 204; do you know which one is closer? Thank you, and thanks for the website!!

      1. Brittany Mullins
        April 20, 2020 AT 1:57 pm

        Sorry about the confusion, Miguel! It should be closer to the 220 for a two halves. I just updated the post. 🙂

    4. Anna Wright
      January 12, 2017 AT 5:01 am

      I really liked this recipe. Added my twist and tweaked just a little. I will be revisiting this one often. Thanks for sharing

    5. Ally
      October 11, 2016 AT 6:47 pm

      I loved this recipe! I added dried cranberries and toasted almonds (i would have put pine nuts but I didn’t have them) and a dash of worcester sauce. It was fantastic! Thank you!

    6. John Mascio
      February 19, 2015 AT 7:19 am

      One easy alternative. Parboil peppers for three and a half minutes, drain on paper towel, salt when dry, then proceed with recipe. Peppers will be crunchy and tasty.

    7. Karen
      January 30, 2015 AT 8:42 pm

      FINALLY !! I have just spent over 2 hours on the Internet, looking for an interesting one-pan tuna recipe for dinner (diabetic friendly). All of the recipes are about the same — too many carbs, too much sodium, and too much fat. It was so refreshing to see your recipe — I am trying this tonight !! I can’t imagine it being anything but delicious (I love both tuna and bell peppers). Thank you for sharing.

      1. Brittany Mullins
        January 30, 2015 AT 9:16 pm

        So glad you found this recipe. Enjoy!

    8. vasw
      January 14, 2014 AT 6:24 am

      I just tried it.excellent idea and a nice change from the usual tuna salad.thank you so much!

    9. Ocean
      November 11, 2013 AT 6:47 pm

      Super excited to try these! It is a great recipe for college students! Easy, quick, inexpensive and assuredly delicious!

    10. Elba Valverde
      November 4, 2013 AT 9:46 pm

      Hello Brittany!
      I’m currently cooking these. It’s so easy, healthy and I’m sure that it’s gonna be delicious.
      thanks, Elba

      1. Brittany Mullins
        November 4, 2013 AT 9:52 pm

        Enjoy!! 🙂

    11. emma
      August 26, 2013 AT 2:55 am

      Yummmmmmm I can’t wait to make these for work lunches!
      you are the best! thanks

      1. Brittany Mullins
        August 26, 2013 AT 9:24 am

        Thanks Emma. Enjoy!

    12. Danielle Regus
      August 7, 2013 AT 8:33 am

      This looks delicious Britanny! Like Heather I stayed off tuna whilst pregnant and did really miss it. I have re-introduced it now but always looking for new and healthy recipes to try and this one looks great (will also try stuffed peppers with black beans too one day!). Will be making this recipe this evening! Thank you.

    13. Courtney Bell
      August 4, 2013 AT 9:27 pm

      Yum! Can’t wait to add this to my menu!

    14. Heather Murphy
      August 4, 2013 AT 12:22 pm

      These sound delicious, and they look good to me! I am a tuna lover, but didn’t eat it the whole time I was pregnant or breastfeeding. Now that I have quit nursing, I can’t wait to get back to my go- to lunch. Thanks for the recipe!

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!