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.
Ingredients Needed for Tuna Stuffed Peppers
bell peppers – orange, yellow or red all work!
red onion – this adds flavor and a bit of crunch. Feel free to use yellow onion if red onion feels too strong for your taste.
button mushrooms – feel free to use another type of mushroom if you prefer.
canned tuna – I typically buy Albacore tuna because you get bigger chunks of meat that aren’t mushy. I really like the Wild Planet brand!
cherry tomatoes – I love the hint of sweetness and burst of flavor the cherry tomatoes add with every bite.
kalamata olives – the olives add a nice saltiness and some healthy fats.
cottage cheese – I like to get Friendship brands no salt added. You could also use Greek yogurt or mayo in place of the cottage cheese.
fresh lemon juice – I love the bright flavor the lemon juice adds!
extra virgin olive oil – just a touch!
dijion mustard – adds so much flavor. Don’t skip this!
seasonings and spices – dried parsley, dried oregano, crushed red pepper (optional), sea salt and pepper.
How to Make Tuna Stuffed Bell Peppers
Broil 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!
Bake peppers: 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.
Make tuna filling: 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.
Combine ingredients: 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.
Stuff peppers and bake: 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!
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!
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.
Broil peppers: 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.
Turn oven down: Turn oven from broil to 350°F.
Saute veggies: 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.
Combine remaining filling ingredients: Add cooked onion and mushroom into a medium size mixing bowl. 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).
Stuff peppers: 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.
Bake peppers: Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.
Broiling peppers: 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.
Bell peppers: Orange, yellow or red all work!
Red onion: Feel free to use yellow onion if red onion feels too strong for your taste.
Button mushroom: Feel free to use another type of mushroom if you prefer.
Cottage cheese: Greek yogurt or mayo could be subbed for the cottage cheese.