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Tuna Salad-Stuffed Bell Peppers
with roasted baby carrots

Active: 35 Total: 35

If you're a fan of tuna salad, you'll love this paleo-friendly way of serving the classic. Roast the bell peppers until they are tender but still sturdy enough to hold the tuna salad. A different version of this meal last appeared in 2019.
Smarts: This meal is great served chilled, so make extra and use it for lunches throughout the week.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tuna Salad-Stuffed Bell Peppers:
  • Celery - 1 stalk , chopped
  • Pickles, any type (opt) - 1 Tbsp , chopped (sub pickle relish)
  • Bell peppers, red - 4 , halved lengthwise
  • Green onions - 1 stalk , chopped; white and green parts combined
  • Tuna, in water (5 oz / 142 g) - 3 cans , drained
  • Tahini - 2 Tbsp
  • Lemon juice - 1 tsp
  • Tomatoes, medium - 2 , thinly sliced
  • Pepitas / pumpkin seeds - 1/3 cup
Roasted Baby Carrots:
  • Baby carrots - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Honey - 2 tsp
  • Lemon juice - 2 tsp

Prep

  1. Celery / Pickles - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Bell peppers - Slice bell peppers in half lengthwise (stem to base) and remove seeds and membrane. (Can be done up to 5 days ahead)

  3. Green onions - Prep as directed. (Can be done up to 3 days ahead)

  4. Make tuna salad - Drain tuna. Combine celery, pickles, green onions, tuna, Tahini, and lemon juice (portion for tuna). If you like your tuna salad creamier, add some additional Tahini. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)

  5. Pre-cook carrots - Place carrots in a microwave-safe bowl and cover with a layer of damp paper towels. Microwave carrots on high for 3-4 minutes to get them started cooking.

  6. Tomatoes - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Toss baby carrots with cooking oil, honey, and some salt and pepper and spread out on a baking sheet. Roast until carrots are tender and golden, 20 to 30 minutes.

  3. While carrots roast, spread bell peppers out in a baking dish, cut-side up. Brush the inside of the bell peppers with some oil. Bake until bell peppers are tender but still hold their shape, ~10 minutes (this will vary depending on the size and thickness of the peppers).

  4. Remove peppers and let cool slightly. Transfer to serving plates. Divide tuna salad between roasted peppers. Top with tomato slices and pepitas.

  5. When carrots are finished roasting, remove from the oven and toss with lemon juice (portion for carrots).

  6. Serve stuffed peppers with roasted carrots on the side. Enjoy!


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