Buffalo Tuna Melt Stuffed Peppers
Flavorful low carb tuna stuffed peppers mixed with veggies, greek yogurt & buffalo sauce and topped with layers of melted cheese! These easy tuna stuffed bell peppers make the perfect lunch paired with your favorite sides or even a protein packed, post workout snack.
Servings 2 servings
Calories 164cal
Ingredients
- 1 medium red bell pepper, cut in half and seeds removed
- Olive oil
- 1 (5 ounce) can tuna*, drained
- 1 celery stalk, finely diced
- ¼ cup shredded carrots
- 2 tablespoons diced green onion
- 2 tablespoons plain greek yogurt (or mayo)
- 1 tablespoon hot buffalo sauce
- 1 teaspoon grainy dijon mustard
- Salt and pepper, to taste
- ¼ cup shredded cheddar cheese
- To garnish:
- Cilantro
- Scallions
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Add bell peppers to the baking sheet and drizzle with a tiny bit of olive oil. Rub the outsides and insides of peppers with oil (you don’t need much!) and bake for 10-15 minutes until just slightly fork tender.
- While the peppers are baking, make the tuna mixture: In a medium bowl, mix together the drained tuna, diced celery, shredded carrots, diced green onion, greek yogurt, buffalo sauce and dijon mustard. Add salt and pepper, to taste.
- Evenly divide and scoop tuna mixture into cooked bell pepper halves. Sprinkle cheese on top; bake for 5 more minutes, until cheese is melted. Sprinkle with cilantro and scallions. Serves 2.
Notes
Feel free to double the recipe to serve 4. This recipe is also great with shredded or minced chicken.
*Tuna packed in olive oil will be moister and have more flavor than tuna packed in water.
Nutrition
Serving: 1bell pepper half | Calories: 164cal | Carbohydrates: 9g | Protein: 22.2g | Fat: 4g | Saturated Fat: 1.8g | Sugar: 1.5g