Mealime recipe · lives on in MealPot
Mediterranean Tuna Stuffed Bell Peppers with Baby Spinach Salad
- 30 min
- 2–6 servings
- 372 kcal / serving
Tender tuna-filled peppers rest atop a simple spinach bed, with bright feta, olives, and a citrusy zing. It comes together quickly for a weeknight, balancing smoky broiled peppers with a fresh green side.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 1 tbspcapers
- 1 (6 oz) canchunk light tuna in water
- ½ (4 oz) pkgcrumbled feta cheese
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½lemon
- 1orange bell pepper
- 1red bell pepper
- 1shallot
- orange bell peppers
- red bell peppers
- shallots
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil
Cookware
aluminum foil · baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · tongs
Directions
- Preheat the broiler and line a baking sheet with foil.
- Wash the peppers, then slice lengthwise, seed, and proceed to cut sides ready for broiling.
- Lay peppers cut-side down on the sheet and broil until they soften and begin to brown, about 3–4 minutes.
- Drain the tuna and transfer it to a medium bowl; add the tomatoes and chopped parsley, then minced shallot.
- Halve the olives and add them to the bowl, followed by the capers, feta, lemon juice, olive oil, Dijon, and pepper. Stir to combine into a cohesive filling.
- Flip the peppers over, spoon the tuna mixture into each, and return to the oven to broil for another 3–4 minutes until warmed through and lightly browned on top.
- Meanwhile, rinse and dry the spinach, and cut the remaining lemon into wedges for serving.
- Arrange the stuffed peppers on a plate, create a small bed of greens, and drizzle with olive oil and a squeeze of lemon. Serve with lemon wedges on the side.
- If you like, serve the greens with a light drizzle of olive oil and a touch of Dijon for extra brightness.
Two tips
- Leftovers store in the fridge for up to 1 day. Reheat gently before serving.
- Dress the greens with olive oil, lemon juice, and a pinch of Dijon for a quick greens side if you have extra greens.
Nutrition per serving
- Calories
- 372 kcal
- Protein
- 20 g
- Carbs
- 18 g
- Fat
- 26 g
- Fiber
- 5 g
- Sodium
- 742 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.