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Tuna-Stuffed Peppers

Bell peppers filled with tuna salad and baked until just tender.

Lunch 25 min Mild Budget

Instructions

  1. Preheat oven to 375F. Halve 2 bell peppers lengthwise, scoop out seeds.
  2. Drain 1 can tuna. Mix with 3 tbsp mayo, 1 tsp dijon, 1 diced celery stalk, 2 tbsp diced red onion, salt, pepper.
  3. Divide filling between the pepper halves, mound generously.
  4. Place in a baking dish, drizzle olive oil over the tops. Bake 18 min until peppers just soften.
  5. Top with fresh dill and a squeeze of lemon.