Tuna Melt Stuffed Peppers

Tuna Melt Stuffed Peppers

These tuna melt stuffed peppers are a delicious and healthy twist on the classic tuna melt sandwich. Bell peppers are filled with a creamy tuna salad mixture and topped with melted cheese for a satisfying and easy meal.

Ingredients:

• 2 large bell peppers (red, yellow, or orange)
• 2 (5 oz) cans tuna in water, drained and flaked
• 1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried dill
• Salt and freshly ground black pepper to taste
• 1 cup shredded cheddar cheese (or your favorite cheese)
• Optional: Chopped fresh parsley, for garnish

Cooking Guide:

1. Preheat oven to 400°F (200°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. Place the pepper halves on a baking sheet and bake for 10-15 minutes, or until slightly softened.
4. While the peppers are baking, prepare the tuna salad. In a medium bowl, combine the flaked tuna, mayonnaise (or yogurt), celery, red onion, lemon juice, dill, salt, and pepper.
5. Once the peppers are softened, remove them from the oven and spoon the tuna salad mixture evenly into each pepper half.
6. Top each pepper half with shredded cheese.
7. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Broil for a minute or two for extra crispy cheese, if desired (watch closely to avoid burning).
9. Remove from the oven and garnish with fresh parsley, if using.
10. Serve immediately and enjoy!

Tips:

• For a richer flavor, use tuna packed in olive oil. Drain the oil well before adding the tuna to the salad.
• Add other chopped vegetables to the tuna salad, such as carrots, peas, or chopped pickles.
• To make this recipe ahead of time, prepare the peppers and tuna salad up to a day in advance. Store them separately in the refrigerator and assemble and bake just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
• This recipe can easily be doubled or tripled to feed a crowd.