Tuna-Stuffed Peppers

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.

Tuna-Stuffed Peppers

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Servings

6 people

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Ingredients

• 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

Ingredients 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

Servings 6 people Print Recipe

Instructions

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.