I fell in love with stuffed peppers a few year ago.  I have made many varieties since then.  I had never thought of making tuna melt stuffed peppers until I saw this recipe. My kids raved about how delicious these were and finished eating before I did. 

Recipe adapted from 2B Mindset

Ingredients:

2-3 bell peppers cut in half lengthwise

2 5 ounce cans chunk light tuna packed in water

1 large carrot diced

1 stalk celery diced

2 green onions diced

1/3 cup plain nonfat Greek yogurt

2 tablespoons Dijon mustard

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

6 slices reduced fat swiss cheese

Directions:

1. Preheat oven to 400 degrees.  Spray a 9×13 dish with olive oil spray.
2. Spray a nonstick pan with olive oil spray.  Sauté the onion, celery, and carrot over medium heat for 5-10 minutes to soften.  Stir occasionally.
3. Add the drained tuna to a medium bowl.  Add cooked vegetables and green onions and mix to combine.
4. Add yogurt, mustard, garlic powder, onion powder, and pepper.  Mix to combine.
5. Divide the tuna mixture among the halved peppers.  Top each pepper with a slice of cheese.
6. Bake 30 minutes if serving now.  If prepping ahead of time and refrigerating bake for 40 minutes to heat through. 
7. Enjoy!