Tuna and Avocado Stuffed Mini Bell Peppers
Crisp mini bell peppers filled with a creamy, zesty tuna and avocado salad, offering a refreshing and protein-rich snack perfect for August.
Ingredients
- Mini Bell Pepper1.5 medium
- Greek Yogurt15 g
- Mini Bell Pepper1.5 medium
- Lemon Juice5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Canned Tuna100 g
- Avocado40 g
- Celery30 g
- Dill2 g
Instructions
- 1Step 1
Drain the canned tuna well and flake it into a small bowl.
- 2Step 2
Dice the avocado and finely chop the celery and fresh dill.
- 3Step 3
Add avocado, celery, Greek yogurt, dill, lemon juice, salt, and black pepper to the tuna. Mix well to combine.
- 4Step 4
Wash the mini bell peppers, slice them in half lengthwise, and remove the seeds and membranes.
- 5Step 5
Spoon the tuna and avocado mixture evenly into the bell pepper halves. Serve immediately.
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