Tuna Salad-Stuffed Bell Peppers with Dill Aioli
25min
20min
4
429
Chef's Note
For the best flavor, make the dill aioli a few hours ahead or the night before to allow the flavors to meld. If you're meal prepping, you can prepare the tuna salad and aioli up to two days in advance, but wait to stuff and bake the peppers until serving day. The flaxseed and chia add a nutritional boost and help bind the filling while contributing to the fiber content.
Tags
Ingredients
4 whole large bell peppers (assorted colors)
16 oz solid white albacore tuna in water
3 stalks celery
1/2 medium red onion
1 large avocado
1/4 cup fresh dill
2 tbsp capers
1/2 cup mayonnaise
1/2 cup Greek yogurt (full-fat)
2 tbsp Dijon mustard
3 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic cloves
3 tbsp olive oil
2 tbsp flaxseed meal
1 tbsp chia seeds
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup shredded cheddar cheese
1/4 cup pine nuts
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the 4 bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish.
- 3
Brush the bell peppers with 1 tbsp of olive oil and season with a pinch of salt and pepper. Bake for 10 minutes until slightly softened but still firm.
- 4
While peppers are baking, drain 16 oz of tuna thoroughly and place in a large mixing bowl, flaking with a fork.
- 5
Finely dice 3 celery stalks and 1/2 red onion. Add to the tuna.
- 6
Dice 1 large avocado and add to the tuna mixture.
- 7
Chop 3 tbsp of fresh dill (reserving 1 tbsp for the aioli) and add to the tuna mixture along with 2 tbsp capers.
- 8
In a small bowl, make the dill aioli by combining 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 2 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tbsp reserved dill, and 1/4 tsp salt. Mix well.
- 9
Add 1/4 cup of the dill aioli to the tuna mixture along with 2 tbsp flaxseed meal and 1 tbsp chia seeds for added fiber. Mix thoroughly.
- 10
Season the tuna mixture with 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Stir in 2 tbsp olive oil and 1 tbsp lemon juice.
- 11
Remove bell peppers from the oven and fill each half with the tuna salad mixture.
- 12
Top each pepper with shredded cheddar cheese and pine nuts.
- 13
Return to the oven and bake for 10 minutes until the cheese is melted and peppers are tender.
- 14
Serve each stuffed pepper with a dollop of the remaining dill aioli on top or on the side.
Nutrition Information (per serving)
429
32g
22g
24g
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