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4.5 from 30 votes

Tuna Stuffed Bell Peppers

These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They're healthy, delicious and a great weeknight meal option.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 239 kcal
Course: Lunch
Cuisine: Greek

Ingredients

  • 2 medium bell peppers orange, yellow or red
  • 1/3 cup red onion chopped into small pieces
  • 2 button mushrooms chopped into small pieces
  • 1 5- oz. can water-packed tuna
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup chopped kalamata olives
  • 1/4 cup no salt added cottage cheese I use the Friendship brand
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon dijion mustard
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • crushed red pepper optional
  • freshly ground black pepper
  • sea salt

Instructions

    Cup of Yum
  1. Broil peppers: Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don't complete char them. Remove from the heat, and place on a plate to cool.
  2. Turn oven down: Turn oven from broil to 350°F.
  3. Saute veggies: While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking.
  4. Combine remaining filling ingredients: Add cooked onion and mushroom into a medium size mixing bowl. Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt).
  5. Stuff peppers: Once the broiled peppers are cool enough to handle, carefully cut the peppers in half, remove seeds and membranes (be careful as it may still be hot inside). Lay the 4 pepper halves on the baking stone and fill with the tuna mixture. You should have just enough tuna to fill the 4 pepper halves. If you have extra, you can eat it on the side or save it for later.
  6. Bake peppers: Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.

Notes

  • Broiling peppers: You'll notice that I broiled the peppers before stuffing and baking them. I did this because I wanted the pepper to be roasted and soft rather than raw and crunchy. That's just how I prefer stuffed peppers. If you'd rather them be crunchy. Feel free to skip the broiling portion of the recipe.
  • Bell peppers: Orange, yellow or red all work!
  • Red onion: Feel free to use yellow onion if red onion feels too strong for your taste.
  • Button mushroom: Feel free to use another type of mushroom if you prefer.
  • Cottage cheese: Greek yogurt or mayo could be subbed for the cottage cheese.

Nutrition Information

Serving 1 Calories 239kcal (12%) Carbohydrates 18g (6%) Protein 24g (48%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 40mg (13%) Sodium 895mg (37%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 239

% Daily Value*

Serving 1
Calories 239kcal 12%
Carbohydrates 18g 6%
Protein 24g 48%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 40mg 13%
Sodium 895mg 37%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.