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Stuffed peppers have long been a beloved dish, cherished for their versatility and the creative opportunities they present in the kitchen. From classic meat and rice fillings to innovative vegetarian options, stuffed peppers can accommodate a wide range of ingredients and flavors. One particularly delightful variation that has gained popularity is the Mini Tuna Avocado Stuffed Peppers. This dish not only satisfies the palate with its delicious combination of flavors but also packs a nutritional punch, making it a perfect choice for healthy eating enthusiasts.

Mini Tuna Avocado Stuffed Peppers

Discover the delightful combination of flavors in Mini Tuna Avocado Stuffed Peppers. These vibrant mini sweet peppers are filled with a creamy mixture of tuna, avocado, and fresh herbs, offering a healthy and satisfying dish perfect for any occasion. Packed with lean protein and healthy fats, they make for a nutritious snack, appetizer, or light lunch. Try this simple recipe and impress your guests with both its taste and presentation!
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Ingredients
  

10 mini sweet peppers (choose a variety of colors for visual appeal)

1 can (5 oz) of tuna packed in olive oil, drained and flaked

1 large ripe avocado, mashed until smooth

1 tablespoon Greek yogurt or mayonnaise (optional for creaminess)

1 tablespoon fresh lime juice

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, finely chopped

1 jalapeño, seeded and finely diced (optional for a spicy kick)

Salt and freshly ground black pepper to taste

Lemon wedges for serving

Instructions
 

Prepare the Peppers: Begin by preheating your oven to 375°F (190°C). While the oven is heating, carefully slice the mini sweet peppers in half lengthwise, making sure to remove all seeds and membranes. Arrange the pepper halves cut side up on a baking sheet lined with parchment paper for easy cleanup.

    Make the Tuna Filling: In a medium-sized mixing bowl, combine the drained tuna with the mashed avocado. If you prefer a creamier filling, stir in the Greek yogurt or mayonnaise. Then add the fresh lime juice. Use a fork to blend everything until you achieve a creamy, cohesive mixture.

      Add the Flavors: To the tuna and avocado mixture, fold in the finely diced red onion, chopped cilantro, and diced jalapeño (if using). Season the mixture generously with salt and freshly ground black pepper to taste. Mix thoroughly to ensure all ingredients are evenly distributed.

        Stuff the Peppers: Using a spoon, fill each half of the mini peppers with the tuna and avocado mixture, lightly packing it in and heaping it until the filling is mounded slightly above the edges of the pepper.

          Bake the Peppers: Transfer the baking sheet with the stuffed peppers into the preheated oven. Bake for 15-20 minutes, or until the peppers are tender and their edges show a light char, enhancing their flavor.

            Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for just a minute. Serve warm or at room temperature, accompanied by lemon wedges for an added zesty touch. Squeeze fresh lemon juice over the stuffed peppers just before enjoying for an extra burst of flavor!

              Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings

                - Presentation Tips: Arrange the stuffed peppers on a decorative platter with lemon wedges artfully placed alongside. Garnish with additional cilantro leaves for a fresh touch.