By recipes genie | Published on December 29, 2024
Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly. It's crucial for proper baking.
Carefully wash the bell peppers under cool water. Use a sharp knife to slice each pepper in half lengthwise from stem to bottom. Remove the seeds and membranes from inside with a spoon. This creates a clean cavity for stuffing.
In a medium bowl, drain the tuna. Then add the mayonnaise, red onion, celery, pickle relish, dijon mustard, and black pepper. Mix well with a fork until all ingredients are evenly combined. The tuna mixture should be moist and well-combined.
Snap a photo of any dish & instantly get a professional recipe with perfect ingredients, exact measurements & step-by-step instructions.
Get Access Now - Only $39Generously fill each pepper half with the tuna mixture, mounding slightly. The peppers should be filled but not overflowing. Avoid overfilling to prevent spillage during baking.
Evenly sprinkle the shredded cheddar cheese over the top of the stuffed peppers. The cheese will melt and create a delicious topping.
Place the stuffed peppers in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. The cheese should be golden brown. Use oven mitts when handling the hot dish.
Once cooked, remove the peppers from the oven and let them cool slightly for a few minutes before serving. This prevents burns from the hot filling. Garnish with a sprinkle of fresh herbs if desired.
Calories
350 kcal
Carbs
20g
Protein
25g
Fat
20g
Fiber
4g
Sugar
6g
Sat. Fat
8g
Sodium
600mg
Trans Fat
0g
Cholesterol
60mg
Potassium
400mg
Vitamin A
1000%
Vitamin C
80%
Calcium
200%
Iron
3%
Transform any food photo into a detailed recipe in seconds with our advanced AI technology. Perfect ingredients, exact measurements & step-by-step instructions.
Calories
350 kcal
Carbs
20g
Protein
25g
Fat
20g
Fiber
4g
Sugar
6g
Sat. Fat
8g
Sodium
600mg
Trans Fat
0g
Cholesterol
60mg
Potassium
400mg
Vitamin A
1000%
Vitamin C
80%
Calcium
200%
Iron
3%