Creamy Tuna Stuffed Bell Peppers

Creamy Tuna Stuffed Bell Peppers

This recipe is a delicious and easy weeknight meal that’s perfect for using up leftover tuna. The creamy filling is made with cream cheese, mayonnaise, and fresh herbs, and the bell peppers are roasted until tender. You can customize this recipe with your favorite add-ins, like chopped celery, diced onion, or shredded carrots.

Ingredients:

• 2 large bell peppers (any color)
• 5 oz can flaked tuna in water, drained
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1/4 cup chopped celery (optional)
• 1/4 cup chopped red onion (optional)
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried dill
• 1/4 tsp garlic powder
• 1/4 cup shredded cheddar cheese
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on the prepared baking sheet, cut-side down. Roast for 10-15 minutes, or until slightly softened.
3. While the peppers are roasting, prepare the filling. In a medium bowl, combine the cream cheese, mayonnaise, celery (if using), red onion (if using), parsley, dill, garlic powder, salt, and pepper. Stir until well combined.
4. Fold in the drained tuna to the cream cheese mixture.
5. Once the peppers are done roasting, remove them from the oven and flip them cut-side up. Spoon the tuna mixture evenly into the pepper halves.
6. Sprinkle the tops with shredded cheddar cheese.
7. Bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Tips:

• For a richer flavor, use canned tuna packed in olive oil instead of water. Drain the oil well before adding the tuna to the filling.
• If you don’t have fresh herbs, you can use 1 teaspoon of dried parsley or dill.
• To make this recipe vegetarian, omit the tuna and add an extra 1/4 cup of chopped vegetables, such as mushrooms, zucchini, or bell peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Enjoy this delicious and healthy meal!