This is a nice keto friendly entree that is both tasty and healthy. I recommend not using red or green bell peppers as they have a strong taste profile that does not harmonize with the other ingredients as well as yellow or orange bell peppers do. This recipe makes eight stuffed half-peppers but easily scales to accommodate any number. The nice thing about this as the main entree for your dinner is most guest will like it, regardless of whatever stupid-ass diet they’re on and it’s easy to prepare and plate.
Ingredients
- 4 Yellow or Orange bell peppers – cored and seeded
- 2 5oz cans of tuna – drained (or 10 oz fresh tuna forked)
- 2 TBL Olive oil
- 1 Celery stalk – chopped fine
- 0.5 Red onion – diced fine
- 1/3rd cup Mayonnaise -don’t use salad dressing
- 2 TBL Dill – chopped
- 2 TBL Pickle relish
- 1 TBL Dijon mustard
- 1 TBL Lemon juice
- 8 slices Swiss cheese
- Salt and pepper to taste
- Chives – chopped for garnish
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 425 F (220 C).
- Cut peppers in half length ways and remove seeds and veins.
- Arrange on a baking sheet and drizzle with oil. Cook for 20 mins.
- Meanwhile, combine tuna, celery, onion, mayo, dill, relish, Dijon, and lemon juice.
- Season with salt and pepper.
- Fill each pepper shell with mixture and top with Swiss cheese.
- Turn oven to broil and broil the pepper shells until the cheese gets bubbly (~3 mins).
- Sprinkle with chives and allow cheese to cool prior to serving.
NOTE: I often start by mixing the tuna filling first so it can sit and reach room temperature while the peppers bake. That way they will heat better during broiling. You can also stuff the pepper shells but not put the cheese on top. then broil the peppers for ~3 mins, add the cheese and broil further until the cheese melts.
