Tuna Stuffed Bell Peppers

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.

Last night was one of the first Saturday nights in a while that I’ve had the opportunity to hang out at home, relax, make dinner and just chill. Isaac was out with a friend so I needed something for dinner that was quick and easy. I knew I wanted to use some of the fresh bell peppers I had picked up from the farmers market and I immediately started thinking of stuffed pepper ideas. Once I realized I didn’t have any black beans in the pantry I decided tuna stuffed peppers would be good.

Four red and yellow tuna stuffed peppers on a white plate.

Turns out tuna doesn’t photograph very well. They taste better than they look, I promise.

I paired the peppers with a salad. It wasn’t anything special, just a simple salad with greens, mushrooms, tomatoes, green peppers and a drizzle of pineapple white balsamic and olive oil. But I’ll go ahead and feature it here so y’all have something pretty to look at. 🙂

Overhead shot of four tuna stuffed bell peppers on a white plate. Side salad on the edge of the image.

So yeah, even though these stuffed peppers may not be the most photogenic thing I’ve ever posted, they’re 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 220 calories, 23 grams of protein, 17 grams of carbs and 8 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.

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Tuna Stuffed Bell Peppers


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2

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°.
  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.

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 10g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 23g

 

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    16 comments
  1. 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!!

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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