This low carb version of a tuna melt sandwich makes a deliciously easy and colorful lunch.
I love colorful fresh fruits and vegetables. I’m definitely very influenced by colors and will eat more of certain things just because I like the color. Take these mini bell peppers. Green is good and all, but throw in yellow, red and orange into the mix and I can’t resist buying and eating them all.
I’m still impatiently waiting for the tomatoes in my garden to ripen. I bought about 8 different varieties, so I’m hoping for a beautiful selection. But just like that phrase “a watched pot never boils,” I think the same applies to tomatoes. Everyday I go and look at my tomatoes and they show no sign of progress.
When I was gone on vacation for 10 days, the plants grew more than 12 inches and sprouted dozens of little baby tomatoes. And since then, the progress has slowed to a crawl. Sometimes, I try to be sneaky and peek out of my bedroom window so that they don’t see me watching them. But yeah, that didn’t work either.
These tuna melts come together so easily. I stuffed the peppers with tuna salad mix and topped it with cheese. Then I popped them into the oven for a few minutes and they were ready to go.
If you like this recipe, you might like my Italian stuffed peppers.
Stuffed Pepper Tuna Melts
- 8 mini sweet bell peppers
- 2 cans of light tuna in water
- 1/3 cup light mayonnaise
- 2 tbsp minced celery
- 2 pinches of ground pepper
- 1 cup shredded white cheddar cheese
- Preheat oven to 375°F. Remove tops and seeds from peppers.
- In a bowl, mix tuna, mayonnaise, celery and ground pepper.
- Stuff peppers to the brim with the tuna. Add about 2 tbsp of cheese on top (squishing down a little as needed). Place peppers in a muffin/cupcake pan so that they are propped up at an angle to keep the stuffing from falling out during baking.
- Bake for about 10-15 minutes until cheese is completed melted and peppers are tender but still crisp.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.