Buffalo Ranch Tuna Stuffed Red Peppers are an affordable and flavorful meal using pantry staples and simple ingredients. An easy meal in 30 minutes or less.
Stuffed peppers are such a classic easy dinner. I've made a vegetarian version and a Philly cheesesteak variation, however this is an affordable spin using canned tuna.
In a world where eating salmon 2x a week is out of budget for many, canned tuna is a pantry staple for me. Tuna salad and tuna melts are delicious, but I wanted to show you that canned tuna can be part of a dinner recipe too.
These buffalo ranch tuna stuffed red peppers are flavorful and easy two prepare. They make an excellent weeknight meal that everyone around the table will love!
Why This Recipe Is Dietitian Approved
- Budget friendly. Food is expensive these days, so I wanted to create recipe that uses affordable pantry staples like canned tuna and pre-made sauces for flavour.
- Fish for the week. I always recommend eating fish twice a week for its cardio-metabolic benefits. Although fatty fish like salmon and mackerel are a great source of omega-3s, they can be expensive. Canned tuna is still a great choice and counts!
- Extra veggies. One of my strategies to eat more vegetables is to sneak them into the "main" or "protein" part of my meal. I still serve these stuffed peppers with extra veggies on the side, but it always helps to have some hidden in other parts of my meal.
Ingredients
Bell peppers. You can use any coloured bell peppers you prefer. I personally find red peppers the sweetest.
Tuna. I always like to purchase flaked or solid albacore tuna in water. You may also purchase tuna in oil, though this will alter the fat content of the recipe.
Coleslaw mix. Any coleslaw mix of choice willow work. For this recipe I used a classic cabbage coleslaw mix, but kale slaw or broccoli slaw will work great. You can also make your own by shredding cabbage and carrots.
Green onions. For a fresh flavour and mild spice, we use both the greens and whites in this recipe.
Greek yogurt. I love mixing my tuna with plain 0 or 2% Greek yogurt for an additional protein boost.
Mayonnaise. Greek yogurt lacks some of the creaminess mayonnaise does, so I always add a little mayonnaise to create the perfect mouthfeel.
Dijon mustard. For a tangy, sharp and rich flavour! I recommend using old fashioned grainy dijon mustard.
Ranch seasoning. I like to buy this pre-mixed ranch seasoning for ease. You can find packages of it in most grocery stores in the spice aisle or at Trader Joes. If you prefer to make your own, I have included a recipe at the bottom of the recipe card.
Cheese. Cheddar works best to bring the flavours together. I recommend shredding your own cheese at home rather than purchasing pre-shredded as it will melt better.
Buffalo sauce. Any mild buffalo sauce will work great in this recipe. I personally use this one.
Ranch dressing. This is just for a topping! For a homemade variation, my cottage cheese herb and garlic dip is pretty similar and so delicious.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 425 F. Slice each of the bell peppers in half lengthwise and carefully remove the seeds.
Brush each side with olive oil and place peppers cut side down on a baking tray. Bake for 10-15 minutes or until the peppers begin to soften.
Make your filling by combining tuna, greek yogurt, mayonnaise, buffalo sauce, dijon mustard, salt, pepper and ranch seasoning. Stir to combine. (you may need to use a fork to break up the tuna pieces). Add coleslaw mix and about 3 tablespoon of the green onions. Mix well.
Once the peppers are done, divide the mixture into the 4 open peppers, gently pressing down to ensure they are full.
Top with about ¼ cup of cheese per pepper and bake for about 5 minutes to melt the cheese.
Top with additional green onions and a drizzle of ranch dressing!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free. However, always ensure that your buffalo sauce and any other pre-made ingredients are also gluten-free.
To make dairy-free: Most ranch sauces do contain dairy. If you would like to make this recipe dairy-free, you can use mayonnaise in place of Greek yogurt, use a ranch seasoning without dairy (like the one i provided in the recipe card) and top with a dairy-free cheese of choice.
To make vegan: Try my vegetarian stuffed peppers and use a dairy-free cheese.
To make nut-free: This recipe is naturally nut-free.
I like using a mix of Greek yogurt and mayonnaise in my tuna to create a creamy taste and texture without too much additional fat. If you would like to use just one (ie. just greek yogurt or just mayonnaise) you can. You just need a total ⅓ cup + 2 tablespoon total of whichever you choose.
Coleslaw can be replaced with 2 cups of shredded veggies of choice (ie. carrots, cabbage etc.).
If you're not a fan of spice, buffalo sauce can be omitted for a ranch tuna stuffed pepper. Alternatively, you can omit the ranch seasoning if you would just like to enjoy a buffalo tuna stuffed pepper.
Equipment
Storage
These stuffed peppers are best eaten fresh. However, you can store leftovers in the fridge for up to 3 days in an airtight container. To reheat, place them in the microwave for about 1 minute, or in the air fryer or oven at 325F for about 5 minutes.
Top Tips for Success
Look for bell peppers that are large and fairly symmetrical in shape. You want the cavities to be as deep as possible to hold the most of the tuna mixture.
Frequently Asked Questions
These tuna stuffed red peppers are a good source of protein and contain some vegetables, but I like pairing them with some extra veggies and a high fibre carbohydrate. Think air fryer frozen vegetables for an easy veggie, or a simple kale salad. Carb-wise, these peppers are delicious with any grain like quinoa, rice or even crispy diced potatoes.
We use a mild buffalo sauce to make these suitable for everyone (even spice averse individuals). If you are concerned they may be too spicy, you can omit the buffalo sauce. On the other hand, you can use a hotter variation if you prefer!
More Easy Dinner Recipes
Did you enjoy these tuna stuffed red peppers? Try these next:
- Air Fryer Philly Cheesesteak Stuffed Peppers
- Weeknight Turkey Stuffed Sweet Potatoes
- 30 Minute Vegetarian Stuffed Peppers
- Buffalo Chicken Spaghetti Squash Casserole
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make my tuna stuffed red peppers, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Buffalo Ranch Tuna Stuffed Red Peppers
Ingredients
- 2 large red bell peppers
- 1 tablespoon olive oil
- 2 170 g tins of albacore tuna drained
- ⅓ cup plain 0% Greek yogurt
- 2 tablespoon mayonnaise see notes below
- 1 tablespoon mild buffalo sauce
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 tablespoon ranch seasoning see notes below
- 2 cups coleslaw mix
- ¼ cup chopped green onions about 4, divided
- 1 cup cheddar cheese shredded
- Ranch dressing optional for topping
Instructions
- Preheat the oven to 425 F. Slice each of the bell peppers in half lengthwise and carefully remove the seeds. Brush each side with olive oil and place peppers cut side down on a baking tray. Bake for 10-15 minutes or until the peppers begin to soften.
- Make your filling by combining tuna, Greek yogurt, mayonnaise, buffalo sauce, dijon mustard, salt, pepper and ranch seasoning. Stir to combine. (you may need to use a fork to break up the tuna pieces). Add coleslaw mix and about 3 tablespoon of the green onions. Mix well.
- Once the peppers are done, divide the mixture into the 4 open peppers, gently pressing down to ensure they are full. Top with about ¼ cup of cheese per pepper and bake for about 5 minutes to melt the cheese.
- Top with additional green onions and a drizzle of ranch dressing!
Nicole Addison says
I hope you love this one as much as I do!
Allegra says
Don't be like me and modify this recipe! To me, the tuna filling looked drier than I would like, so I added another 1-2TBSP of mayo to the wet filling. Now that the peppers are done, the mixture is wetter than it should be. I also swapped mild buffalo sauce for hot sauce, and the flavour is a bit overpowering.
I will definitely try again with a milder sauce (and less mayo)! Love that this is a way to get more veggies with a "tuna salad"
Sofia says
Love your recipes