Couscous stuffed bell peppers topped with an avocado and tuna salad. This twist on a classic makes for a deliciously healthy and easy weeknight meal.
I can’t believe I am posting a recipe about tuna. Up until now, my history with tuna has been pretty much non existent. It’s not that I have anything against it….it’s just that tuna is commonly served lathered up in mayo, stuffed into a sandwich.
I don’t do the whole mayo thing. You all know this by now I am sure. But I started thinking lately that it’s a real shame that I miss out on tuna so I started thinking of mayo free ways I could try it out. I am SO happy that I did because now I can introduce you all to these amazing tuna and avocado stuffed peppers.
These are a spin on the traditional stuffed peppers. They are quick and easy, perfect for a weeknight meal. I decided to stuff these peppers with couscous instead of rice. Whenever I make couscous or quinoa, I boil it in chicken broth to liven it up a bit. You can spice it up with anything you like. We particularly like to use onion salt and paprika.
To make this an extra quick weeknight meal, I precooked my peppers in the microwave in a dish with a little water on the bottom. But you can also boil them in water on the stovetop if you prefer.
I LOVE the flavor of tuna in olive oil. I happened to find a canned variety that had chopped jalapeños so I used that one just for fun. If you can find it, I highly recommend it. If you don’t like spice, plain tuna works too. I decided to use avocado in this dish because it is often used as a substitution for mayo for its creaminess. My love of mexican food inspired me to make a little pico de gallo and mix it all together with the tuna and avocado. After I baked the peppers with the couscous, I stuffed the tops with the tuna salad. They were a big hit at our house with not a left over in sight. 😉
- 4 Bell Peppers, any color
- 1½ Cups Couscous, cooked
- ½ Cup Mexican Cheese, shredded
- 1 (5oz.) Can Tuna in Olive Oil, drained
- 1 Large Avocado, diced
- 1 Tomato, diced
- 1 Small Onion Diced, about ½ cup
- Juice of 1 Lime
- 1 Tablespoon Cilantro, chopped
- 1 Teaspoon Taco Seasoning
- 1 Teaspoon Onion Salt
- 1 Teaspoon Black Pepper
- Preheat the oven to 350°. Cut the tops off the bell peppers, remove the ribs and seeds and sprinkle the insides with a bit of kosher salt. Place the peppers in a microwave safe dish with a lid. Fill the dish with ½ cup of water. Cover and microwave for 3 minutes or until the peppers have slightly softened.
- Remove from the microwave and evenly distribute the couscous into the peppers. Sprinkle the tops of the couscous with the shredded cheese. Bake uncovered for 15 minutes or until warmed throughout. Meanwhile, mix the remaining ingredients in a bowl and toss well. Remove the bell peppers from the oven and top with the tuna salad mixture. Serve immediately.
Other Weeknight Meals