Keto Tuna Stuffed Bell Peppers
These keto-friendly stuffed bell peppers are filled with a savory tuna and vegetable mixture, providing a high-protein, low-calorie meal that's quick and easy to prepare.
10 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
8g carbs
20g fat
Ingredients
For 4 servings
- 4 can canned tuna
- 4 red bell pepper
- 4 green bell pepper
- 120 gram cream cheese
- 60 gram mayonnaise
- 100 gram cherry tomatoes
- 3 green onion
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Halve the bell peppers lengthwise and remove the seeds and membranes.
- 3
Brush the cut sides of the peppers with olive oil and place them cut side up on a baking sheet.
- 4
In a bowl, combine drained canned tuna, cream cheese, mayonnaise, chopped cherry tomatoes, sliced green onions, lemon juice, salt, and black pepper. Mix well.
- 5
Stuff the bell pepper halves with the tuna mixture, pressing down gently to pack them tightly.
- 6
Bake in the preheated oven for 15-20 minutes, until the peppers are tender but still firm.
- 7
Serve warm and enjoy.
Cook it this week.
NeatEat plans Keto Tuna Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.