Tuna and avocado stuffed peppers
Tired of your usual tuna salad sandwich? These tuna and avocado stuffed peppers are the answer to boredom. Loaded with vitamins and protein.
Servings: 3
Calories: 251kcal
Ingredients
- 1 ea green bell pepper
- 1 ea yellow bell pepper
- 1 ea red bell pepper
- 2 cans solid white tuna packed in water (5 oz cans)
- 1 ea avocado
- 1/4 cup red onion chopped
- 1/4 cup cilantro chopped
- 1 ea lemon juiced
- 1 dash salt and pepper to taste
- 1 dash Cholula hot sauce or similar (optional)
Instructions
- Preheat oven to 400°F.
- Cut a red, a yellow and a green bell pepper in halves, remove the seeds.
- Place them face down on a parchment lined baking sheet.
- Bake at 400°F for 20 minutes.
- Let them cool down completely.
- In a bowl, mix: tuna, avocado, red onion, lemon juice, salt, pepper, a dash of hot sauce (optional) and 1/4 cup of chopped cilantro.
- Stuff the bell peppers with the mix. Drizzle more hot sauce on top (optional).
Notes
Bell peppers can be roasted in advance, however the stuffing is best combined just before serving. Avocado tends to brown quickly once it's cut open due to exposure to air. The lemon juice will slow down the process, but for best appearance, serve promptly.
Nutrition
Calories: 251kcal | Total Carbohydrate: 17g | Protein: 21g | Total Fat: 12g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 308mg | Potassium: 817mg | Dietary Fiber: 8g | Total Sugars: 5g | Vitamin A: 1679IU | Vitamin C: 182mg | Vitamin D: 2µg | Calcium: 43mg | Iron: 2mg | Includes Added Sugar: 0g