Mediterranean Tuna Stuffed Pepper


If you’re not much of a fish eater this is a perfect recipe for you! The tuna is mixed in with delicious veggies and you can barely even notice it’s even in there. It’s a creamy meal without any mayo or tons of cheese. You will be greatly surprised by how hearty and filling this meal is.

So this is my healthy take on a tuna melt! I made this just for myself so I was able to enjoy the other half the next day for lunch. And guess what? I ate it right out of the fridge, didn’t even need to heat it up. It was incredible. But of course you can easily reheat in the microwave.

This is a wonderful recipe for a Meatless Monday don’t you think?


See that cool tool on the right, with the circle at the end? That is my cool and nifty Pampered Chef tool called Core & More that I bought from my friend Amanda Towne, Independent Consultant with The Pampered Chef! It cleaned the inside of my peppers perfectly! Love great kitchen accessories!


Additional Notes:

You could reduce the amount of fat and calories by eliminating the feta cheese on top or even using a low fat feta cheese instead.

You want a bite of this don’t you?

It is so good! Looking for other fish recipes? Try my Baked Parmesan Tilapia or Oven Fried Fish Nuggets!

Recipe inspired by Starkist: Tuna Stuffed peppers


Mediterranean Tuna Stuffed Pepper
Nutrition Information
  • Serves: 2
  • Serving size: 1
  • Calories: 273
  • Fat: 13g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 25g
Prep time: 
Cook time: 
Total time: 
  • 2 sweet peppers, halved
  • 1/2 cup chopped onion
  • 1 garlic clove minced
  • 1 tablespoon oil
  • 1 can (5 oz) tuna, chunk light in water, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons plain, nonfat Greek Yogurt
  • 1 tablespoon capers
  • 1 scallion, chopped
  • 2 tablespoons feta cheese, crumbled
  • Optional Topping: fresh chopped parsley
  1. Clean out the inside of each pepper.
  2. Take the top halves and dice them up. Save the other halves for stuffing.
  3. Saute the chopped peppers with onion, garlic and oil for about 5 minutes. Once tender turn off heat and set aside.
  4. Place the sauteed onion pepper mixture in a bowl and mix in all other ingredients.
  5. Stuff the halved peppers with filling, top with 1 tablespoon feta on each pepper.
  6. Bake at 350 degrees for 10-15 minutes until feta is melted and pepper is warmed through. Top with chopped parsley.
Weight Watchers PointsPlus: 7*






  1. Elissa says

    This was fantastic! I have been trying to follow a lower sodium regimen, and I didn’t add the recommended salt. Really, the tuna and feta was salty enough! Great dinner. . .I would also recommend doubling it for 2 adults–especially if you bought smaller peppers. I ended up giving 2 haIves to my hubby and just chopping one half pepper, leaving one half for myself. I served it with a Near East brand Quinoa mix (Roasted Red Pepper and Basil flavor). Definitely adding this one to my recipe binder!! Thanks a bunch!

  2. Alyssa says

    This looks awesome! I love tuna and have been looking for a recipe that incorporates other flavors than your typical “tuna salad.” Can’t wait to make it!

  3. says

    This look wonderful. I like tuna and peppers. Thank you so much for posting this. I just have one question for you. What are cappers? Can they be omitted? I know I will have to sub greek yogurt with coconut yogurt and omit feta since I have dairy allergies. Thank you again.

    • Brenda says

      Capers are edible flower buds from a caper bush sold in jars and pickled. You can find them near the green olives in a jar and pickle section of your market. They taste delicious and I love them but you could omit them.

  4. Christine says

    I came across your website looking for healthy tuna recipes- would you mind if I pinned your page to Pinterest?
    This recipe sounds delicious!

    • Christine says

      I was too hungry to see all of the “Pin” buttons on each picture- haha thank you for making it so easy :)


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