Delicious Living
  • 3 medium-large bell peppers (red, orange, or yellow), or 6 sweet banana peppers
  • 1/2 cup peeled, seeded, and diced cucumber
  • 1 12-ounce can tuna packed in water, drained and flaked
  • 1 large avocado, peeled and quartered
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons light mayonnaise
  • 1/4 cup snipped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon lemon pepper
  • 1/2 cup seasoned minicroutons

Tuna-Stuffed Peppers

Kris Wetherbee | Delicious Living
  • Serves: 6 people

Fresh lemon, avocado, and chives give tuna a zesty flavor (look for canned “light” tuna, which is lowest in mercury). For another taste twist, take advantage of the smaller, sweet banana peppers available in summer.

  1. Cut peppers in half lengthwise and remove seeds and membranes. In a medium bowl, combine cucumber and tuna and toss together.
  2. In a second bowl, mash 3/4 of the avocado with a fork. Add lemon juice, mayonnaise, chives, salt, and lemon pepper and mix thoroughly. Stir in tuna mixture. Cube remaining avocado and fold in gently.
  3. Fill pepper halves with tuna-avocado mixture. Sprinkle with croutons and garnish with chives.
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