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Jicama Tuna Salad Stuffed Peppers

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 4.6 Oz Canned Tuna, Drained

  2. 1 1/2 Tablespoon Lite Mayo

  3. 1/4 Teaspoon Trader Joe's Chili Lime Seasoning or Seasoning of Choice

  4. 1 Teaspoon Dijon Mustard

  5. 1 Teaspoon Lime Juice

  6. 1/8 Teaspoon Fresh Ground Black Pepper

  7. 2 Tablespoon Fresh Cilantro, Finely Chopped

  8. 1/4 Cup Celery, Chopped

  9. 1/4 Cup Jicama, Chopped

  10. 1 Bell Pepper Sliced in Half Lengthwise, Top and Membrane Removed

  11. 2 Slices Reduced Fat Provolone Cheese Slices


Drain the can of tuna, empty it in a small mixing bowl, and shred it with a fork. Add mayo, chili lime seasoning, Dijon mustard, lime juice, and black pepper and mix well. Add cilantro and celery. Mix to combine. Stuff the two pepper halves with the tuna mixture. Place provolone cheese slices on each half. Broil the peppers for a few minutes or until cheese melts. If you prefer your peppers to be soft rather than crunchy, boil your peppers in boiling water for five minutes or until desired tenderness. Enjoy.


Tuna is high in omega-3 fatty acids. Tuna helps lower cholesterol and boost the brain future. Tuna is a great source of vitamin B12 as well.

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