Game-Changer Tuna Salad Stuffed Peppers

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp bell peppers filled with a refreshing tuna salad and topped with avocado, making for a fun, satisfying meal that’s perfect for game day or any day. This American-inspired quick recipe, ready in about 35 minutes, pairs bell peppers, tuna in water, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 medium, halved and seeds removed bell peppers
1 can (5 oz), drained and flaked tuna in water
1/4 cup mayonnaise
1/4 cup, diced celery
2 tbsp, diced red onion
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp dried dill
1/2, sliced avocado
1 tbsp, chopped fresh parsley

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Place the bell pepper halves cut-side down in a baking dish and pour 1/4 cup water into the dish. Cover with aluminum foil and bake for 15 minutes until slightly softened.
Step 2: While peppers bake, in a medium bowl, combine 1 can (5 oz) tuna in water (drained and flaked), 1/4 cup mayonnaise, 1/4 cup diced celery, 2 tbsp diced red onion, 1 tbsp lemon juice, 1/4 tsp garlic powder, and 1/4 tsp dried dill. Mix until well combined.
Step 3: Remove peppers from oven and fill each half with 1/2 cup of the tuna salad mixture, pressing gently to pack.
Step 4: Top each stuffed pepper with 1/2 avocado slice and 1 tbsp chopped fresh parsley. Serve immediately.