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Tuna Salad Stuffed Bell Peppers – vegetarian recipe
Stav Kogan

Tuna Salad Stuffed Bell Peppers

A vibrant, crunchy upgrade to the classic tuna salad. This low-carb, high-protein recipe packs creamy, savory flavor into crisp, sweet bell pepper cups for the ultimate make-ahead healthy lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 2 (6-ounce / 170 g / 6 oz) cans wild-caught tuna in water, drained well
  • 2 large hard-boiled eggs, peeled and finely diced
  • 1 rib celery, about 1/2 cup or 50 g (1.76 oz), finely diced
  • 1 tablespoon (15 mL / 0.5 fl oz) finely chopped onion
  • ½ cup (120 g / 4.2 oz) mayonnaise
  • 2 tablespoons (30 mL / 1 fl oz) 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)
  • for Perfect Tuna Salad
  • For a richer flavor, use tuna packed in olive oil, but be sure to drain it very well to avoid a greasy salad.
  • Feel free to customize your salad with additions like chopped pickles, capers, a squeeze of lemon juice, or a dash of Dijon mustard for extra tang.
  • For the best texture when meal prepping, store the tuna salad and the hollowed-out bell peppers in separate airtight containers. Assemble just before serving to keep the peppers crisp.
  • For perfectly easy-to-peel hard-boiled eggs, add them to already boiling water, cook for 12 minutes, then immediately transfer to an ice bath.

Method
 

  1. Place the drained tuna in a medium-sized bowl and use a fork to flake it into bite-sized pieces. 2.
  2. Add the diced hard-boiled eggs, celery, onions, mayonnaise, dill relish, salt, and black pepper to the bowl.
  3. Stir gently until everything is evenly combined. 3. Spoon the tuna salad mixture into the prepared bell pepper halves.
  4. Garnish with fresh dill, if using, and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 285kcalCarbohydrates: 6gProtein: 25gFat: 18g

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