Baked Tuna-Stuffed Bell Pepper

Baked Tuna-Stuffed Bell Pepper

Transform canned tuna into a warm, gourmet lunch with this GLP-1 friendly baked tuna-stuffed bell pepper. Tender sweet bell pepper halves serve as an edible vessel stuffed with a zesty, creamy tuna salad made with nonfat Greek yogurt, tangy Dijon mustard, crisp celery, and warm spices, finished with a melted layer of reduced-fat cheddar cheese.

This recipe uses water-packed canned tuna to provide an ultra-lean, high-density protein foundation that supports muscle retention while slowing gastric emptying to keep appetite cues quiet. Swapping heavy mayo for Greek yogurt adds extra protein and gut-friendly probiotics without unnecessary fats. Sweet bell peppers deliver hydrating volume, high vitamin C, and dietary fiber, resulting in a low-glycemic, grain-free meal that is deeply satisfying without any post-meal heaviness.

Yield 1
Serving Size 1
Servings 1
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Estimated Nutrition

  • Calories: ~280 kcal

  • Protein: 38g

  • Net Carbohydrates: 10g

  • Dietary Fiber: 3g

  • Total Fat: 6g

  • Saturated Fat: 2.5g

  • Sodium: ~540mg

Ingredients

  • 1 Large Bell Pepper
  • 1 Can Tuna Packed in Water, drained
  • 2 tbsps. Nonfat Plain Greek Yogurt
  • 1 tbsp. Dijon Mustard
  • 2 tbsps. Celery, finely diced
  • 1 tbsp. Green Onion, finely chopped
  • 2 tbsps. Shredded Reduced-fat Cheddar Cheese, divided
  • 1 tsp. Lemon Juice
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Smoked Paprika
  • Salt and Black Pepper, to taste

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Slice the bell pepper in half lengthwise and remove the seeds and membrane.

Step 3

Place the pepper halves cut-side up in a small baking dish.

Step 4

In a bowl, combine tuna, Greek yogurt, Dijon mustard, celery, green onion, 1 tbsp cheese, lemon juice, garlic powder, smoked paprika, salt, and pepper.

Step 5

Mix until well combined.

Step 6

Divide the tuna mixture evenly between the pepper halves.

Step 7

Sprinkle the remaining cheese over the top.

Step 8

Add 2–3 tbsps. of water to the bottom of the baking dish.

Step 9

Cover loosely with foil and bake for 20 minutes.

Step 10

Remove the foil and bake for another 8–10 minutes, until the pepper is tender and the cheese is melted.

Step 11

Allow to cool for several minutes before serving.

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