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Buffalo Tuna Melt Stuffed Peppers
Serves 2
A perfect protein packed snack.
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Ingredients:
| 1 red bell pepper, halved, seeds removed |
| Olive oil |
| 1 can tuna, drained, 5 oz. |
| 1 tablespoon hot buffalo sauce |
| 1 teaspoon Dijon mustard |
| 2 tablespoons plain Greek yogurt |
| 2 tablespoons diced green onion |
| 1 celery stalk, finely diced |
| 1/4 cup shredded carrots |
| Salt, to taste |
| Ground black pepper, to taste |
| Shredded cheddar cheese, for topping |
Directions:
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Drizzle a small amount of olive oil over the outside of the bell pepper halves and rub to coat. Repeat with the inside of bell pepper halves. Place the halve on the baking sheet cut side up. Bake for 12 minutes, until just tender. Remove from oven
- Add the tuna, buffalo sauce, Dijon mustard, Greek yogurt, green onion, celery, and carrots to a mixing bowl. Season with salt and pepper. Stir together until well combined.
- Spoon the tuna mixture into the bell pepper halves. Sprinkle a cheddar cheese over the tuna. Return to the oven and bake for an additional 5 minutes, until cheese is melted.
- Remove from the oven and serve while warm.
| Course: | Side, snack, appetizer |
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