Tuna Melt Stuffed Peppers

Tuna melt stuffed peppers with 35g of protein and zero bread, cheesy creamy and low carb in 20 minutes. ♡

This recipe packs 35g of protein per serving and swaps bread for bell peppers to stay low carb. Canned tuna, Greek yogurt, celery, and melty cheddar tuck into halved bell peppers and bake until bubbly. For more ideas, see our Honey Garlic Chicken Thighs.

High protein, low carb, and the weeknight lunch that feels like a treat. Let’s make it together.

Ingredients

Tuna Melt Stuffed Peppers

• 3 large bell peppers, halved, seeds removed
• 2 cans tuna in water, 5 oz each, drained
• 1/3 cup plain greek yogurt, full fat
• 2 tbsp mayonnaise, optional
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar
• 2 tbsp fresh parsley, chopped

How to Make Tuna Melt Stuffed Peppers

1. **Heat.** Preheat oven to 400F. Line a sheet pan with parchment.
2. **Pre bake.** Place pepper halves cut side down on the pan. Bake 8 minutes until just tender.
3. **Mix filling.** In a large bowl combine tuna, Greek yogurt, mayo, celery, onion, Dijon, lemon, salt, and pepper. Mix until creamy.
4. **Stuff.** Flip peppers cut side up. Fill each with tuna mixture.
5. **Cheese.** Top each pepper with a generous pile of cheddar.
6. **Bake.** Return to oven for 10 minutes until cheese is bubbly and golden.
7. **Serve.** Top with parsley. Serve hot.

Why This Recipe Works

Two 5 oz cans of tuna deliver 42g of protein per serving (2 halves), 1 oz of cheddar adds 7g, and 2 tbsp of Greek yogurt adds 1g. Even with some split across halves, each half serves 35g+.

Cooking the peppers cut side down on a sheet pan for the first 8 minutes steams them tender without going soggy. Flipping them cut side up for the final bake sets the filling and browns the cheese.

Greek yogurt replaces most of the mayo so the filling stays creamy with less fat and double the protein. A tiny splash of Dijon and lemon keeps it bright instead of flat. For more ideas, see our Ground Turkey Sweet Potato Skillet.

Tips

• Drain tuna fully. Wet tuna makes soggy peppers.
• Choose big firm bell peppers for sturdy boats.
• Pre bake peppers cut side down for tenderness without sogginess.
• Use sharp cheddar for max flavor with a modest amount.
• Add crushed saltines under the cheese for a bread crumb crunch.
• Store in airtight containers in the fridge up to 3 days.

Variations

• Use canned salmon instead of tuna for omega 3 boost.
• Add 1/4 cup diced pickles for tangy crunch.
• Swap cheddar for pepper jack for a spicy kick.
• Add 1 tsp curry powder for curried tuna melts.
• Stir 2 tbsp capers into the filling for briny depth.
• Top with everything bagel seasoning before baking.

Looking for more high protein dinner ideas? Try our Cottage Cheese Breakfast Bowl or Buffalo Chicken Pasta Bake next.

Common Mistakes to Avoid

• Not draining the tuna: Wet tuna makes a runny filling. Drain hard.
• Skipping the pre bake: Raw peppers stay crunchy and undercooked. Pre bake 8 minutes first.
• Too much mayo: Greek yogurt is the protein move. Use max 1 tbsp mayo if any.
• Low fat cheese: Low fat cheese does not melt properly. Use full fat cheddar.

Tuna Melt Stuffed Peppers

High protein tuna melt stuffed peppers with 35g protein. Low carb lunch ready in 28 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 3 servings

Course: Lunch

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

• 3 large bell peppers halved, seeds removed
• 2 cans tuna in water 5 oz each, drained
• 1/3 cup plain greek yogurt full fat
• 2 tbsp mayonnaise optional
• 2 stalks celery finely diced
• 1/4 cup red onion finely diced
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar
• 2 tbsp fresh parsley chopped

Method

 

1. **Heat.** Preheat oven to 400F. Line a sheet pan with parchment.
2. **Pre bake.** Place pepper halves cut side down on the pan. Bake 8 minutes until just tender.
3. **Mix filling.** In a large bowl combine tuna, Greek yogurt, mayo, celery, onion, Dijon, lemon, salt, and pepper. Mix until creamy.
4. **Stuff.** Flip peppers cut side up. Fill each with tuna mixture.
5. **Cheese.** Top each pepper with a generous pile of cheddar.
6. **Bake.** Return to oven for 10 minutes until cheese is bubbly and golden.
7. **Serve.** Top with parsley. Serve hot.

Notes

Drain tuna fully. Wet tuna makes soggy peppers. Choose big firm bell peppers for sturdy boats. Pre bake peppers cut side down for tenderness without sogginess.

Sources: USDA FoodData Central for protein and nutrition data and Harvard T.H. Chan School of Public Health on protein requirements.

FAQ

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