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.
- 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
- 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 from broil to 350°.
- 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.
- 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).
- 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.
- Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.
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.
- Serving Size: 1
- Calories: 220
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 23g