Tuna Stuffed Peppers are cheesy, flavorful, and satisfying with creamy tuna filling stuffed inside colorful bell peppers. Naturally gluten-free and low-carb!
½ cupmayonnaisetraditional, olive oil, avocado, or light
¼ cuphoney Dijon salad dressing
2cupsbaby spinachchopped
1cupshredded Mexican cheese blend or shredded sharp cheddar cheese
3largesweet peppers (red, green, orange, and/or yellow)seeded and cut in half
3slicessharp cheddar cheesetorn in half
Instructions
Preheat the oven to 375 degrees. Line a large 8 x 13-inch baking dish with aluminum foil or spray with non-stick cooking spray.
In a large mixing bowl, stir the flaked tuna, red onion, sweet relish, mayonnaise, and honey dijon salad dressing until well combined.
Fold the chopped baby spinach and shredded Mexican cheese into the tuna mixture until combined.
Add the halved sweet peppers to the prepared baking dish. Scoop about 1 cup of the tuna mixture into each pepper half. Top each pepper half with ½ of a cheddar cheese slice.
Bake the sweet peppers for 30 minutes, or until the peppers are tender and the cheese is melted. Turn the oven to broil and cook for 1-2 minutes, or until the cheese is bubbly and golden brown.
Notes
Refrigeration: Leftovers keep in a covered container in the refrigerator for up to 3 days.
Freezing: They can be frozen in a freezer-safe container for up to 3 months. Wrap peppers individually in plastic wrap before placing them in a freezer-safe container.
Reheating: Defrost peppers overnight in the refrigerator and reheat in a 350-degree oven for 15-20 minutes, or until heated through.
Dairy-Free: To make this recipe dairy-free, omit the cheese, or use vegan cheese, and use a dairy-free salad dressing.
Cheese: This recipe can be made with your favorite shredded cheese such as sharp cheddar cheese, gruyere cheese, asiago cheese, or mozzarella cheese.