Buffalo Tuna Melt Stuffed Peppers
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(20)
Ingredients
2 servings
- 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
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Preparation
Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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