Tuna Salad–Stuffed Peppers

    yield: 6 servings
    prep time: 20 minutes

    Everyone needs a good recipe for tuna salad. It’s not fancy, but it’s delicious. It makes for the easiest lunches, too.

    • 2 (6-ounce) cans or packages wild-caught tuna (packed in water), drained
    • 2 hard-boiled eggs, peeled and finely diced
    • 1 rib celery, finely diced
    • 1 tablespoon finely chopped onions
    • ½ cup mayonnaise
    • 2 tablespoons dill relish
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 3 red or orange bell peppers, stemmed, cut in half crosswise, and seeded
    • Fresh dill, for garnish (optional)

    1. Place the tuna in a medium-sized bowl and break it up with a fork.

    2. To the bowl with the tuna, add the eggs, celery, onions, mayonnaise, relish, salt, and black pepper. Stir until well combined.

    3. Spoon the tuna salad into the bell pepper halves. Garnish with dill, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.