Tuna Stuffed Peppers

tuna stuffed peppers, whole30, paleo, Lake Superior kitchen, Duluth food

Today marks the start of Homegrown Music Festival 2017.  This is one of our favorite times of the year.  A week of music, art, laughter, and, mostly, friends.  It tends to feel like a city-wide coming out party.  Coming out of winter hibernation to wander the city streets once again.  I love seeing so many people walking around outside at all hours.  It's energizing and exciting.  I love seeing friends everywhere we go, dropping some here, finding more there.  This is a week of community. Cheers to that!

It is very likely I will not get as much sleep this week as I normally do.  I am going to be prepared with nourishing food so that I feel as energized as possible.  I really love making Whole30 approved meals.  I think it is a great way to eat.  It doesn't have to be all the time, but I know my body feels great when I feed it this way.  So, here's another Whole30 recipe for you.  It's easy and quick.  Also quite messy.  I warned you.

Tuna Stuffed Peppers

serves 2, 35 min


2 bell peppers, cut in half horizontally and seeded

1 c arugula

1 tomato, sliced

1/2 t course sea salt

3 T olive oil, separated

3 T balsamic vinegar, separated

2 5oz cans tuna

1/2 t salt

1/4 t pepper

1/4 t ground mustard

1/8 t cayenne

1/4 c walnuts, chopped small


1. Heat oven to 400 F

2. Place halved peppers in oven safe skillet

3. Spread arugula evenly in peppers, pressing down into them

4. Place 1-2 slices of tomato in each pepper and sprinkle with coarse sea salt

5. Drizzle 2 T olive oil and 2 T balsamic vinegar over the peppers

6. In small bowl, mix tuna, the rest of the spices, and 1 T olive oil

7.  Press the tuna mixture into the peppers.

8. Spread walnuts over the tuna.

9.  Bake for 30 min

10. Drizzle 1 T balsamic vinegar over the peppers once removed from the oven.