Tuna & Avocado Stuffed Peppers
Prep time
Cook time
Total time
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.
Serves: 4 Servings
  • 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
  1. 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.
  2. 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.
Recipe by Mariah's Pleasing Plates at https://mariahspleasingplates.com/tuna-avocado-stuffed-peppers/