My Creamy Garden Herb Tuna Stuffed Peppers

Apparently, turning 40 comes with a side of vegetables, high-protein… and tuna stuffed peppers.

July 28, 2026 | The Unscripted Femme

Ever since I turned 40, my relationship with food has… evolved.

Or maybe my metabolism filed for early retirement.

I swear it’s slowing down by the day. Not very year. Every. Single. Day.

So lately I’ve been focusing on eating more protein, cutting back on refined sugar and processed foods, and filling my plate with vegetables.

The good news? I’ve lost 3 pounds already.

The even better news? I haven’t counted a single calorie.

Instead of obsessing over numbers, I’m trying to choose more high-protein foods and healthier ingredients that I can realistically stick with. Because if a meal plan makes you miserable by Tuesday, it’s probably not sustainable. A lot of these changes are part of my 10 Simple Ways to Feel Stronger and Healthier After 40.

Now, the hardest part? Figuring out what to eat when your favourite food group is “everything that’s bad for you.”

I’ve also been trying to avoid nitrates, heavily processed foods, and those salad dressings that contain enough ingredients to qualify as a science experiment. Baby steps.

I’ll keep sharing recipes and meal ideas here if you’re looking for healthier meals that feel realistic instead of restrictive. I’m not aiming for perfection—just something sustainable that still tastes good.

Today’s lunch was definitely outside my comfort zone, and honestly… it wasn’t bad! I wouldn’t eat it every day, but it’s a nice change when you’re tired of the usual salads.

Creamy Garden Herb Tuna Stuffed Peppers

A quick, high-protein lunch that’s creamy, fresh, and packed with flavour. Perfect when you’re looking for something healthy that doesn’t taste like “diet food.”

Ok, the ‘doesn’t feel like diet food’ part might be a bit too optimistic. But you can try it for yourself.

Ingredients

• 1 large red bell pepper (or whatever colour is hanging out in your fridge)
• 1 (170 g/5 oz) can tuna, drained
• ¼ cup plain Greek yogurt
• 1 tsp dried parsley
• 2 tsp dried dill weed
• 2 tsp dried chives
• 1 tbsp finely diced red onion or green onion
• ½ tsp garlic powder and a pinch of paprika (optional, for a little warmth)
• Extra chives for garnish
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine the tuna, Greek yogurt, parsley, dill, chives, diced onion, (garlic powder, paprika if using), salt, and pepper. Mix until well combined.
2. Taste and adjust the seasoning as needed.
3. Spoon the tuna mixture into the halved bell peppers.
4. Garnish with your favourite toppings and enjoy immediately, or refrigerate for 15–20 minutes to let the flavours come together.

Optional Toppings

• Fresh chopped chives or dill
• Everything Bagel seasoning
• Sunflower seeds or pumpkin seeds for extra crunch

Tip: Serve with cucumber slices, cherry tomatoes, or a handful of mixed greens for an easy, satisfying lunch.

Yes more veggies, because who knew turning 40 was going to be so much fun?

Progress, I guess.

If you’ve got any favourite healthy meals, easy recipes, or protein-packed ideas, send them my way! I’m always looking for new things to try.