Servings: 2 Prep time: 10 min Cooking time: 20 min
Ingredients
1 Red Bell Pepper (large, halved, seed removed)
1 can Tuna (drained)
1 stalk Celery (finely chopped)
1 stalk Green Onion (chopped, plus more for garnish)
1/3 cup Plain Greek Yogurt
1 tsp Dijon Mustard
1/8 tsp Salt
1/4 cup Cheddar Cheese (shredded, divided)
Directions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Place the bell pepper halves cut side up onto the baking sheet. Bake for 10 to 15 minutes or until slightly tender.
Meanwhile, mix the tuna, celery, green onions, Greek yogurt, Dijon, and salt in a bowl.
Fill each pepper half with the tuna mixture and top with the shredded cheese. Return to the oven and bake for five minutes, or until the cheese melts.
Notes:
Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to two days.
Serving Size: One serving is equal to one stuffed pepper half.
Save on Time: Try them in the air fryer at 375ºF (190ºC) for three to five minutes or until cooked through.
