Tuna Avocado Stuffed Peppers
A fresh and nutritious take on tuna salad, these tuna and avocado stuffed peppers are loaded with protein, fiber, and healthy fats. Easy to make and visually vibrant, they make a perfect meal for lunch, dinner, or meal prep.
Equipment
- 1 cutting board
- 1 chef knife
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 large mixing bowl
Ingredients
- 1 each green bell pepper
- 1 each yellow bell pepper
- 1 each red bell pepper
- 2 cans 5 oz each solid white tuna, packed in water
- 1 each ripe avocado
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 each lemon juiced
- 1 dash salt to taste
- 1 dash black pepper to taste
- 1 dash hot sauce optional, such as Cholula
Instructions
- Preheat Oven for Perfect Roasting: Start by setting your oven to 400°F (200°C). Allowing the oven to fully preheat ensures that the bell peppers roast evenly and develop a subtle sweetness without becoming soggy. Place the oven rack in the center position for the most consistent heat distribution.
- Prepare the Bell Peppers: Wash the green, yellow, and red bell peppers thoroughly under cold running water to remove any dirt or residues. Using a sharp chef’s knife, cut each pepper in half lengthwise. Carefully remove the seeds, membranes, and core. Ensure the inner walls are clean and smooth to create a perfect cavity for the stuffing. Pat dry with a paper towel if needed.
- Arrange Peppers for Roasting: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup. Place each halved bell pepper face down on the sheet. This positioning allows the cut sides to caramelize lightly while the skin remains tender. The peppers will roast evenly and maintain their vibrant colors.
- Roast Until Tender and Sweet: Place the baking sheet in the preheated oven and roast the peppers for about 20 minutes. You are looking for softened, slightly tender flesh that still holds its shape. Roasting enhances the natural sweetness of the peppers and makes them easier to stuff later. Once done, remove the peppers from the oven and allow them to cool completely on the baking sheet or a wire rack.
- Prepare the Tuna Filling Base: While the peppers are cooling, prepare the filling. In a large mixing bowl, combine two cans of solid white tuna (drained) with one ripe avocado. Mash the avocado slightly with a fork to create a creamy texture that binds the tuna together without overpowering it. This combination delivers a rich, protein-packed, and heart-healthy base for the stuffing.
- Add Fresh Flavor Enhancers: Finely chop 1/4 cup of red onion and 1/4 cup of fresh cilantro. Add these to the tuna and avocado mixture. Squeeze the juice of one fresh lemon over the bowl to add brightness and prevent the avocado from browning too quickly. Stir the mixture gently but thoroughly to evenly distribute the flavors.
- Season to Taste: Sprinkle a dash of salt and black pepper into the mixture. If you enjoy a bit of heat, add a small amount of hot sauce such as Cholula. Mix gently again, tasting as you go, to ensure the seasoning balances perfectly with the creamy tuna and avocado.
- Stuff the Bell Peppers: Once the roasted peppers have cooled enough to handle, carefully turn them cut-side up. Using a spoon, fill each cavity generously with the prepared tuna and avocado mixture. Press lightly to ensure the filling stays in place but don’t overpack, so the peppers remain tender.
- Add Optional Garnishes: For an extra touch of flavor and visual appeal, drizzle a small amount of hot sauce over the top of each stuffed pepper if desired. You can also sprinkle additional chopped cilantro to enhance freshness. This step is optional but highly recommended for presentation and taste.
- Serve Immediately for Best Results: These stuffed peppers are best served immediately after assembling. The avocado retains its creamy texture and vibrant color, while the roasted peppers are warm and tender. For meal prep, you can refrigerate the peppers for up to a day, but combine the avocado and tuna filling just before serving to prevent browning and maintain optimal flavor.
Notes
- For best flavor, use ripe avocados that yield slightly when pressed. This ensures a creamy, smooth texture in the filling.
- Bell peppers can be roasted a day in advance and stored in the refrigerator, but the avocado-tuna mixture should be combined just before serving to prevent browning.
- Adjust the heat level with hot sauce according to personal taste. Even a small dash enhances flavor without overpowering the delicate balance.
- Drain the canned tuna thoroughly to avoid excess moisture, which can make the filling watery.
- Lemon juice is essential not only for taste but also to preserve the avocado’s color and freshness.
