Mediterranean Tuna Stuffed Peppers
Nutrition per serving
Ingredients
- 3 large bell peppers (red, yellow, orange), halved and deseeded
- 2 cans tuna in water (145g each), drained
- 120g dry couscous (yields ~300g cooked)
- 60g feta cheese, crumbled
- 40g Kalamata olives, halved
- 150g cherry tomatoes, halved
- 1/2 red onion, finely diced
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 1 tsp dried oregano
Instructions
Preheat the oven to 200°C (400°F). Halve the peppers lengthwise, remove the seeds and membranes, and arrange them cut-side up in a baking dish.
Cook the couscous according to the package instructions, then fluff it with a fork and let it cool slightly.
In a large bowl, combine the drained tuna, the couscous, half the feta, the olives, the tomatoes, and the red onion.
Drizzle in 2 tablespoons of the olive oil and the lemon juice, sprinkle over the oregano, and toss gently so the tuna stays chunky.
Fill each pepper half generously with the tuna mixture, drizzle with the remaining olive oil, and bake for 20 minutes until the peppers are tender.
Scatter the remaining feta on top, add extra lemon wedges, and serve warm.
This is the lunch that made me stop fearing carbs. Bell peppers halved, stuffed with a Mediterranean tuna mix — fluffy couscous, briny olives, salty feta, and a good squeeze of lemon — then baked until the peppers go soft and sweet. It eats like a proper dinner but fits into a lunch break, and the protein keeps you full for hours. Two halves each, loaded with filling, a simple lemon-and-olive-oil drizzle over everything. Thirty-four grams of protein per serving, without a single protein bar in sight.
