Tuna Melt Stuffed Peppers is an easy to make, low-carb recipe that is perfect when you don’t want to spend a lot of time in the kitchen making lunch or dinner!
I would have to guess that most of us are familiar with a tuna melt sandwich. For those who have not heard of this classic sandwich, let me take a moment to explain what I am talking about.
Shredded tuna that is mixed with mayonnaise, mustard, onions, and celery and spread on a slice of bread. Then it is topped with a slice of cheese and another piece of bread and grilled until the cheese is hot and melted.
Sounds delicious, right? However, right now, there are many of us who are trying to limit the amount of bread and carbohydrates in our diet.
But that doesn’t mean you can no longer enjoy the tasty filling of this classic sandwich. But instead of placing the tuna salad between bread, I am placing the filling inside of a bell pepper.
When you think of stuffed peppers you most likely think of Classic Stuffed Peppers filled with a beef, rice and tomato sauce mixture.
However, bell peppers can be stuffed with just about any filling. I have made Philly Cheesesteak Stuffed Peppers, Fajita Stuffed Peppers, and even Sausage Cream Cheese Stuffed Peppers.
And now I have turned one of my favorite sandwiches into another, easy to make, low-carb recipe! And it is the perfect recipe for two!
Tuna Melt Stuffed Peppers
- Bell Pepper
- Extra-virgin Olive Oil
- Kosher salt
- Fresh Ground Black Pepper
- 5-oz. can Tuna, in water
- Celery, finely chopped
- Red onion, finely chopped
- Dijon Mustard
- Lemon Juice
- Swiss Cheese
Optional Garnish Ingredients
- Fresh Chopped Parsley
- Diced Green Onion
More About Some Of The Ingredients
1. Bell Pepper
When it comes to bell peppers, you an use any variety that you prefer. For today’s recipe, I used a green bell pepper that I had left over from the holidays.
However, you could also use a red, yellow, or orange sweet bell pepper instead. Just make sure that whichever variety that you decide to buy that you purchase a large pepper.
Because we are making two servings, this recipe calls for the bell pepper to be cut in half. Therefore, you want each pepper half large enough to hold the filling.
I am probably revealing my age here, but this recipe calls for a traditional can of tuna. Although you could also use a bag of tuna as well.
Whether you purchase a can or bag, just be sure that you purchase tuna that is stored in water and not oil. You will be adding mayonnaise to the tuna and if it is packed in oil, the tuna salad will be extra greasy.
However, the most important thing to remember when purchasing tuna is to buy wild-caught, dolphin-safe tuna. It will be easily identified on the label of the packaging.
The purpose of the dill pickle relish in this recipe is two fold. First, it provides a little tang that helps balance out the sweetness of the mayonnaise and the tuna.
Second, the bits of diced pickles adds a little crunch to the tuna melt stuffed pepper filling. However, if you don’t have relish on hand, you could simply dice up a dill pickle chip or two.
The first step in making this recipe is to preheat the oven and prepare the stuffed peppers. Start by slicing the pepper in half, from the stem to the bottom. Then remove the ribs and seeds.
You can also remove stem if you prefer or you can keep it on the pepper. The choice is up to you.
Place each pepper half on a baking sheet, cut side up. Then drizzle both the inside and outside surface with the extra virgin olive oil.
Sprinkle a little salt and pepper on the inside surface of the pepper. Once the oven has preheated, place the baking sheet in the oven.
Bake the pepper halves for 15-18 minutes or until the peppers are tender but still crisp. *If your peppers have very thin walls, decrease the baking time to 10 minutes.
Prepare the Tuna Melt Filling
Drain the tuna and then place it in a small bowl. Add the diced celery, red onion, mayonnaise, relish, Dijon mustard and lemon juice to the bowl and mix until well combined.
Season the tuna filling with salt and pepper, to taste. You can also add a little hot pepper flakes or a dash of cajun pepper powder if you like to spice up things up a little.
When the peppers are done baking remove them from the oven and then evenly divide the tuna filing and place inside each of the pepper halves. You can also add a sliced tomato and/or fresh chopped parsley to the top of the filling if you prefer.
Then top the pepper halves with a slice of Swiss or shredded cheese to finish off the tuna melt stuffed peppers.
Place the baking dish back in the oven under the broil setting until the cheese is melted. This will take about 3-4 minutes. However, be sure to check the peppers often to prevent the cheese from burning.
Remove the pan from the oven and garnish with chopped fresh parsley or green onions.
If you are looking for another delicious, low-carb recipe be sure to check out this Cabbage Roll In A Bowl recipe.
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- 1 large Bell Pepper
- 1 tsp. Extra-virgin Olive Oil
- Kosher salt
- Freshly Ground Black Pepper
- 1 (5-oz.) can Tuna, drained
- 1/2 small rib Celery, finely chopped
- 1/2 small Red onion, finely chopped
- 2 1/2 Tbsp. Mayonnaise
- 1 Tbsp. Relish
- 1/2 Tbsp. Dijon Mustard
- 1/2 Tbsp. Lemon Juice
- 2 slices Swiss Cheese or shredded cheese
- Tomato slices
- Fresh Chopped Parsley
- Diced Green Onion
- Preheat oven to 425°F. Cut bell pepper in half lengthwise and remove seeds and stem. Drizzle both the inside and outside surface with oil. Place the pepper halves on a baking sheet, cut side up. Sprinkle a little salt and pepper on the inside surface. Bake for 15-18 minutes or until the peppers are tender but still crisp. *If your peppers have very thin walls, decrease the baking time to 10 minutes.
- In a small bowl add the drained tuna, diced celery, red onion, mayonnaise, relish, Dijon mustard and lemon juice. Mix until well combined and season with salt and pepper, to taste.
- When the peppers are done baking remove them from the oven and evenly divide the tuna filing inside of the pepper halves. *Add a tomato slice or chopped fresh parsley, optional. Top each pepper half with a Swiss cheese slice or shredded cheese.
- Place the pan back in the oven and broil until cheese is melted. This will take about 3-4 minutes.
- Garnish with chopped fresh parsley or green onions.
Recipe provided by iCookfortwo.com
Nutrition InformationYield 2
Amount Per Serving Calories 347Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 16gCholesterol 53mgSodium 518mgCarbohydrates 11gFiber 2gSugar 5gProtein 22g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.