Buffalo Tuna Melt Stuffed Peppers
INGREDIENTS:
1 medium red bell pepper, cut in half and seeds removed
Olive oil
1 (5 ounce) can tuna*, drained
1 celery stalk, finely diced
1/4 cup shredded carrots
2 tablespoons diced green onion
2 tablespoons plain greek yogurt (or mayo)
1 tablespoon hot buffalo sauce
1 teaspoon grainy dijon mustard
Salt and pepper, to taste
1/4 cup shredded cheddar cheese
To garnish:
Cilantro
Scallions
DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Add bell peppers to the baking sheet and drizzle with a tiny bit of olive oil. Rub the outsides and insides of peppers with oil (you don’t need much!) and bake for 10-15 minutes until just slightly fork tender.
While the peppers are baking, make the tuna mixture: In a medium bowl, mix together the drained tuna, diced celery, shredded carrots, diced green onion, greek yogurt, buffalo sauce and dijon mustard. Add salt and pepper, to taste.
Evenly divide and scoop tuna mixture into cooked bell pepper halves. Sprinkle cheese on top; bake for 5 more minutes, until cheese is melted. Sprinkle with cilantro and scallions. Serves 2.
Nutrition: 1 bell pepper half
Calories: 164
Protein: 22
Carbs: 9
Fat: 4
Courtesy of Dr. Gabrielle Lyon
