Best Tuna Melt Stuffed Peppers
Tuna melt sandwiches are great, but if you’re looking for a low-carb, low-calorie alternative, these Tuna Melt Stuffed Peppers are it. Using Greek yogurt instead of mayo to make the filling reduces the amount of fat, but not the great flavor! This guilt-free dinner option can be ready in less than 30 minutes, and it’ll become a family favorite!
Make Ahead Instructions
To make these stuffed peppers ahead of time, make the filling, and store it in the fridge for up to two days. When ready to serve, bake the peppers, stuff them, and melt the cheese!
Variations
- Love spice? Use jalapeno peppers instead of bell peppers
- Don’t care about calories? Use mayo for a richer filling
- Use a different cheese for a different flavor profile! Mozzarella or Monterey Jack are great options.
- Use mini bell peppers and make appetizer-size stuffed peppers!
- Add more veggies like chopped carrots or green beans.
- Chopped pickles or capers can add a salty, briny twist!
Store Tuna Melt Stuffed Peppers
To store any leftovers or if you’re doing meal prep, let the stuffed peppers cool down completely, place them in an airtight container, and refrigerate for up to 3 days.
To melt the cheese again, simply place it under the broiler for a couple of minutes!
Freeze Tuna Melt, Stuffed Peppers,
It is recommended to freeze the stuffed peppers after baking them. Bake the cored, sliced peppers for 15 minutes, remove them from the oven, and pat them dry on the inside.
Stuff them with the tuna filling, sprinkle the cheese on top, and place in an airtight container. Freeze them for up to 3 months.
When ready to serve, let them thaw in the fridge overnight, stand at room temperature until completely thawed, and bake until the cheese melts.
Best Tuna Melt Stuffed Peppers
Ingredients
- 3 bell peppers, sliced in half and cored
- 3 (4.5 oz) cans tuna packed in olive oil, drained
- 3 celery stalks, minced
- 6 green onions, thinly sliced
- ⅓ cup frozen peas, thawed
- ½ cup nonfat Greek yogurt
- 3 tbsp lemon juice
- 1 ½ tbsp Dijon mustard
- 1 tsp hot sauce
- ½ tsp salt
- Freshly cracked black pepper to taste
- ⅓ cup cheddar cheese, shredded
Instructions
- Preheat the oven to 425 F.
- Place the halved and cored bell peppers in a 7x11-inch baking dish and bake for 15 minutes, or until softened. Remove from the oven and pat the inside dry.
- Make the filling: place the tuna, celery, green onions, peas, yogurt, lemon juice, mustard, hot sauce, salt, and pepper in a medium-sized bowl. Carefully mix until well combined.
- Stuff each bell pepper half with stuffing and sprinkle the cheese on top. Bake for 5-6 minutes or until the cheese has melted. Serve immediately.
Nutrition
FAQ About Tuna Melt Stuffed Peppers
-
1. Can I Use a Different Type of Tuna? Yes! Feel free to use any type of tuna like Yellowfin, albacore, skipjack, or tuna packed in water. If you use the packed-in-water tuna, make sure to drain it so the filling doesn’t get soggy.
-
2. What if I Don’t Have Greek Yogurt? No worries, you can use mayonnaise, sour cream, or a dairy-free alternative. Just keep in mind these options will increase the calories in the stuffed peppers.
-
3. How Can I Make this Recipe Dairy-Free? Swap the Greek yogurt and cheddar for plant-based alternatives and you’ll make them dairy-free!
-
4. How do I Avoid Crunchy Peppers? If you like soft, tender peppers, bake them a little longer (about 20 minutes) until they reach your desired texture.
-
5. Is This Recipe Keto-Friendly? Absolutely! It’s low-carb and full of protein. Check the yogurt and cheese anyway to make sure they are keto-approved.
