Name: Tuscan Tuna-Stuffed Bell Peppers
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 4 (5-oz) cans wild-caught albacore tuna, drained; 1 heirloom tomato, chopped; 1 English cucumber, diced; 1 (8-oz) can artichoke hearts, quartered; 1 cup pitted kalamata olives, coarsely chopped; 1 small red onion, sliced; 2 Tbsp chopped fresh basil; 1/4 cup extra virgin olive oil; 2 Tbsp fresh lemon juice; 4 bell peppers (any color)

Tuscan Tuna-Stuffed Bell Peppers

20min Prep, 0min Cook, 20min Total

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Ingredients

4 (5-oz) cans wild-caught albacore tuna, drained
1 heirloom tomato, chopped
1 English cucumber, diced
1 (8-oz) can artichoke hearts, quartered
1 cup pitted kalamata olives, coarsely chopped
1 small red onion, sliced
2 Tbsp chopped fresh basil
¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
4 bell peppers (any color)

Instructions

Place tuna in a large bowl; flake into chunks.
Add tomato, cucumber, artichoke hearts, olives, onion, basil, oil, and lemon juice; toss. Season with salt and pepper to taste.
Cut tops off bell peppers; discard seeds and membranes.
Spoon tuna salad into peppers to serve.

Tuscan Tuna-Stuffed Bell Peppers

Ingredients

Instructions

Paleo Lunch Meal Plan

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