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 Hello ladies and gents this is the viking telling you that today we are talking about 

Tuna Melt Stuffed Bell Peppers


Easy and quick to make, these tuna stuffed bell peppers are a delicious and healthy weeknight dinner option. Low carb and ready to serve in less than half an hour.

  • CALORIES 205
  • PREP TIME 5 mins
  • COOK TIME 20 mins
  • TOTAL TIME 25 mins


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 oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
  • In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper until well combined.
  • Add the tuna on top, along with the celery and most of the green onions (leaving some for garnish). Gently stir until well combined.
  • Scoop the tuna salad into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return the peppers to the oven until the cheese melts, about 5 more minutes.
  • Garnish with extra green onions and serve warm.

And as always have a chilled day from the Viking

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