Tuna-Stuffed Bell Peppers

No cooking required. Filling, protein-dense, and zero blood sugar impact.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 2 large bell peppers, halved and seeded
• 3 tbsp light mayonnaise (Hellman’s Light)
• 1 stalk celery, diced
• 2 tbsp red onion, diced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt, pepper, paprika
• Optional: ¼ avocado mashed into tuna mix

Directions

1. Drain tuna thoroughly in a colander — press with a fork to remove excess liquid.
2. Mix tuna, mayonnaise, Dijon, celery, red onion, and lemon juice together.
3. Season with salt, pepper, and paprika.

Place bell pepper halves cut-side up on a plate.

1. Spoon tuna salad generously into each pepper half.
2. Garnish with paprika.

Notes

Store tuna salad and peppers separately for meal prep — they keep 3–4 days in the fridge. The peppers will get soggy if pre-filled. Can also serve on cucumber rounds or endive leaves.

Nutrition

Calories: 385 | Protein: 42g | Carbs: 18g | Fat: 14g | Fiber: 6g