Name: Tuna-Stuffed Bell Peppers with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Canned tuna; 0.25 cup Plain Greek yogurt; 2 large Bell peppers; 1 tbsp Extra virgin olive oil; 1 tbsp Dijon mustard; 0.5 cup Celery; 0.25 cup Red onion; 2 tbsp Fresh parsley; 1 tbsp Lemon juice; 0.25 whole Avocado; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna-Stuffed Bell Peppers with Herbs

Tender bell peppers roasted until soft and filled with a zesty, protein-packed herb tuna salad that offers a satisfyingly crisp texture in every bite.

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NUTRITION

Protein

57.0g

Fat

24.6g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned tuna

0.25 cup Plain Greek yogurt

2 large Bell peppers

1 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

0.5 cup Celery

0.25 cup Red onion

2 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Slice the bell peppers in half from stem to base, removing the seeds and any white membranes.
3
Place the peppers on the baking sheet, drizzle with olive oil, and roast for 15-18 minutes until they are tender and slightly charred.
4
While the peppers roast, drain the canned tuna thoroughly and place it in a medium mixing bowl.
5
Use a fork to flake the tuna, then stir in the Greek yogurt, Dijon mustard, diced celery, red onion, chopped parsley, lemon juice, sea salt, and black pepper.
6
Remove the peppers from the oven and carefully fill each cavity with a generous portion of the tuna salad.
7
Slice the avocado and place a few wedges on top of each stuffed pepper before serving.