Tuna salad bell pepper boats baked in oven with cheese
These bell pepper boats are stuffed with tuna salad and are finished with cheese and baked in the oven for a main meal that is both flavorful and easy to prepare.
Tuna salad bell pepper boats
These stuffed peppers with tuna melt are full of flavor, require little time and effort to prepare, and are good for you.
THE REQUIREMENTS FOR THE COMPOSITES
Cayenne peppers: Peppers of any color may be used well, but the sweetness of red peppers makes them my personal favorite. Even the more petite red or green bell peppers may be utilized. You need just remove the seeds and the stem.
Yellowfin Tuna Steaks from StarKist. Solid. I used tuna that was packed in olive oil that was extra virgin. In addition to that, you may make use of white albacore tuna.
If you are using tuna that has been packed in water, add some olive oil to the combination in order to get a taste that is comparable to the original.
Green onions and celery are included for both their flavor and their crunch. You also have the choice of using sweet or red onions.
Greek yogurt: Yogurt, in addition to providing a delightful creaminess, also offers extra protein and probiotics to the diet.
As spices, we make use of lemon juice, mustard made with Dijon, salt, and pepper. To achieve the pinnacle of tuna melt pleasure, sprinkle some shredded cheese on top of the peppers.
HOW TO MAKE TUNA-STUFFED BELL PEPPER STUFFED BELL PEPPERS
First, prepare the tuna salad according to your favorite method, or use the ingredients given in the recipe card below. Because it has such a wonderful taste, it is an excellent choice for the stuffed peppers recipe that we are using. Make sure that the components are well combined by stirring them together with a fork.
While you are making the tuna salad, you may put the half bell peppers into the oven to make them softer.
Tuna salad should be spread on all sides of the pepper. On top, sprinkle some shredded cheddar cheese, then bake the dish for a few minutes, or until the cheese is melted.
SUGGESTIONS FOR PERFECTING THE RECIPE
When preparing tuna, use olive oil that is at least one year old. Most of the time, I like to eat tuna that has had its water removed.
On the other hand, given that we don't use mayonnaise, I just came across some wild yellowfin tuna packaged in extra virgin olive oil, and let me tell you, there is a world of a difference in taste between the two!
Tuna bell pepper boats
It is important to sauté the peppers before adding the tuna salad to the dish. If you would rather have a cold lunch alternative and would want to leave the peppers and cheese uncooked, you may eliminate them from the recipe.
However, because the cheese will be added for a tuna melt, it is advisable to first soften the bell peppers before continuing to cook them with the tuna and cheese. This will allow the bell peppers to better absorb the tuna and cheese as they cook together.
Greek yogurt is a better option for those concerned about their health. This kind of tuna salad is often prepared using mayonnaise, which contains a substantially greater percentage of total fat. Greek yogurt not only has a beautiful fresh flavor, but it also has less calories and less fat than regular yogurt. It also contains probiotics.
SUBSTANTIAL QUESTIONS
Are you able to prepare them ahead of time?
It is possible to make the tuna salad up to three days in advance and keep it covered and refrigerated in the refrigerator until needed. Stuffing the peppers may be done a day ahead of time, and then they can be cooked immediately before being served.
What do you use in the process of serving them?
These tuna-stuffed bell peppers go well with side dishes of vegetables, salad, potatoes, or rice. Try making use of these:
Sweet Potato Fries Baked
Cauliflower rice flavored with cilantro and rice.
- Rice from Syria
- Tempura fritters stuffed with broccoli
- The traditional salad served in Greece
- Have they have low carb options?
Tuna salad bell pepper
These stuffed bell peppers with tuna are a wonderful and nutritious alternative to traditional supper fare. They are low in calories and carbohydrates while being high in protein content. You may leave the cheese out if you want to make them even healthier, but personally, I can't live without it!
Because they are so easy to make and take just a few minutes to put together, these bell peppers stuffed with tuna will be a hit with everyone in your household.
Ingredients
- 2 bell peppers halved and cored
- 2 4.5-ounce StarKist Solid Yellowfin Tuna in Extra Virgin Olive Oil
- 2 celery stalks minced
- 4 green onions sliced (greens and whites separated)
- ⅓ cup 2% Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar cheese
Instructions
- Preheat the oven to 425 degrees Celsius. Cut the green peppers in halves and set them in an oven-safe baking dish. Bake the peppers in the oven for around 15 minutes, or until they are softer.
- Greek yogurt, lemon juice, Dijon mustard, salt, and pepper must be combined with a spoon in a bowl.
- Tuna is then sprinkled with celery and the leftover green onions (leaving some for garnish). Whisk ingredients to combine them.
- Place a spoonful of tuna salad in the hollow of each of the four pepper halves, followed by a sprinkle of cheddar. Return the peppers to the oven for a further 5 minutes, or until the cheese has melted.
- Before serving, more green onions may be added as a garnish.
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