Classic Tuna Melt Stuffed Bell Peppers
Hollowed bell peppers filled with seasoned canned tuna, melty cheese, and crispy breadcrumbs, then baked until golden. A comforting, protein-packed dish that transforms the classic tuna melt sandwich into a vegetable-forward main course.
Ingredients
Method
Preheat your oven to 375°F. Arrange the halved bell peppers cut-side up in a baking dish, lightly oiled.
In a large mixing bowl, combine drained canned tuna, mayonnaise, diced celery, red onion, lemon juice, Dijon mustard, and a pinch of salt and black pepper. Mix gently until just combined.
In a small bowl, toss breadcrumbs with melted butter, grated Parmesan, and a pinch of salt until evenly coated.
Divide the tuna mixture evenly among the pepper halves, mounding it slightly in the center of each.
Top each pepper with shredded mozzarella, dividing it evenly, then sprinkle the buttered breadcrumb mixture over the cheese.
Bake for 30–35 minutes, until the peppers are tender, the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
Let rest for 2 minutes, then serve hot. Garnish with fresh parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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