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Day 3 Lunch: Tuna Stuffed Bell Pepper

Prep Time:

5 minutes

Cook Time:

0 Minutes

Serves:

1

Level:

Beginner

About the Recipe

A creamy, protein-rich tuna salad made with diced celery and mayo, served inside a crisp, fresh bell pepper half. This simple, low-carb lunch is packed with healthy fats and crunch, making it both satisfying and delicious.

Ingredients

Tuna Salad:

  • 1 can (5 oz) tuna, drained (wild-caught preferred)

  • 2 tablespoons mayonnaise (sugar-free, avocado oil-based preferred)

  • 2 tablespoons diced celery

  • ¼ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon garlic powder (optional for extra flavor)

  • ½ teaspoon Dijon mustard (optional for tanginess)


Bell Pepper:

  • 1 medium bell pepper (any color – red, yellow, or green)

  • Pinch of sea salt (optional for extra flavor)

Preparation

Prepare the Tuna Salad:

  1. Drain the Tuna:

    • Open the can of tuna and drain any excess liquid.

  2. Mix the Ingredients:

    • In a medium bowl, add the drained tuna.

    • Stir in the mayonnaise, diced celery, sea salt, black pepper, garlic powder (if using), and Dijon mustard (if using).

    • Mix well until the tuna salad is creamy and combined.


Prepare the Bell Pepper:

  1. Slice the Bell Pepper:

    • Cut the bell pepper in half lengthwise.

    • Remove the seeds and inner membrane.

  2. Optional Seasoning:

    • Lightly sprinkle the inside of the bell pepper halves with sea salt for extra flavor.


Assemble the Tuna Salad Bell Pepper Boats:

  1. Fill the Bell Pepper:

    • Spoon the tuna salad mixture evenly into the bell pepper halves.

    • Press lightly to ensure the filling stays in place.

  2. Optional Garnish:

    • Garnish with fresh dill, parsley, or a sprinkle of paprika for added flavor.


Assemble and Serve:

  1. Plate the Bell Pepper Halves:

    • Place the filled bell pepper halves on a plate.

  2. Optional Add-Ons:

    • Add a few cucumber slices or avocado wedges on the side for extra crunch and creaminess.


Tips to Make It Even Easier:

  • Use Pre-Diced Celery: Save time by using pre-diced celery or swap with diced cucumbers for variety.

  • Prep Tuna Salad Ahead: Make the tuna salad the night before and store in the fridge for up to 3 days. Simply fill the bell pepper when ready to eat.

  • Use Pre-Sliced Bell Peppers: Buy pre-cut bell pepper halves to skip the prep work.

  • Swap for Avocado Boats: If you’re out of bell peppers, use halved avocados for a creamy alternative.

  • Opt for Canned Salmon: For variety, swap the tuna with canned wild-caught salmon for a different flavor profile.


Quick and Simple Flavor Boost Options (Optional):

  • Avocado Mash Base: Add a spoonful of mashed avocado to the tuna salad for extra creaminess.

  • Lemon Zest for Brightness: Grate fresh lemon zest over the tuna salad for a citrusy touch.

  • Capers for Briny Flavor: Add 1 teaspoon of chopped capers to the tuna mixture for a briny, salty boost.

  • Pickle Relish for Tang: Stir in a teaspoon of sugar-free pickle relish to add a tangy crunch.

  • Chili Flakes for Heat: Sprinkle crushed red pepper flakes on top for a spicy kick.

  • Crumbled Bacon for Crunch: Top the filled peppers with crispy, crumbled bacon for added texture and smokiness.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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