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Baking dish with 8 tuna stuffed bell peppers.
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4.43 from 7 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch/Dinner
Cuisine: Greek
Keyword: tuna stuffed bell peppers
Servings: 2
Calories: 239kcal


  • 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


  • 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.


Serving: 1 | Calories: 239kcal | Carbohydrates: 18g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 895mg | Fiber: 3g | Sugar: 9g