Mix Up Your Weeknight Menu with Tuna-Stuffed Bell Peppers

Getting a little bored with your weeknight dinner rotation? Maybe it's time to switch things up. Try this old-school classic: It's affordable, fun, tasty, and easy to make. You just whip up some tuna salad, stuff it in a few peppers, and then cover in cheese and bake!

It's simple, colorful, delicious, and healthy.

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

• 2

  (5-ounce) cans chunk white tuna, drained

• 1

  celery stalk, chopped

• 1/3 c.

  chopped fresh flat-leaf parsley, plus more for garnish

• 1/3 c.

  chopped fresh dill, plus more for garnish

• 2

  scallions, thinly sliced

• 1/3 c.

  mayonnaise

• 1/4 c.

  sliced cornichons

• 1 tbsp.

  Dijon mustard

• Kosher salt and freshly ground black pepper

• 2

  large (or 3 medium) sweet bell peppers, such as red, yellow, or orange

• 4

  to 6 saltine crackers, crumbled

• 4 oz.

  Cheddar, shredded (about 1 cup)

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Combine tuna, celery, parsley, dill, scallions, mayonnaise, cornichons, and mustard in a bowl. Season with salt and pepper.

2. Slice peppers in half lengthwise, preserving tops and bottoms. Discard stems, pith, and seeds. Fill cavities with tuna mixture, dividing evenly; place on prepared baking sheet. Top with saltines and Cheddar. Bake until peppers are soft and cheese is browned, 28 to 30 minutes. Serve immediately garnished with parsley and dill.

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