Missing the cheesy goodness of a tuna melt but want to skip the carbs? These tuna melt stuffed mini peppers are your keto comfort food dream come true. Enjoy the creamy tuna filling, luscious melted cheese, and a crisp mini pepper “boat” that perfectly holds everything together.
Why This Recipe Is Perfect for Keto
Traditional tuna melts are delicious but loaded with bread—no bueno on keto. Mini sweet peppers are a fantastic low-carb alternative that doesn’t sacrifice flavor or texture. They have a natural crunch and freshness, making the whole dish taste brighter and lighter than a sandwich.
Plus, they come together fast—ideal for a quick keto lunch or a party snack that actually impresses instead of disappointing.
Key Ingredients and Their Keto Benefits
- Mini sweet peppers: These act as your keto “toast.” Crisp, slightly sweet, and perfectly shaped for easy stuffing. Choose firm peppers to avoid sogginess.
- Canned tuna: Packed with protein and keto-friendly, tuna is zero fuss. Opt for tuna in water for a lighter filling or oil-packed if you want richer flavor and fat.
- Mayonnaise: The creamy binder that makes the filling rich and satisfying. Use full-fat mayo to keep it keto-approved.
- Shredded cheese: The melty heart of the dish. Cheddar offers classic flavor, mozzarella adds gooeyness, and pepper jack brings a spicy kick. Not traditional? No—but definitely delicious and keto-friendly.
Flavor and Texture Harmony
This recipe nails the comforts you crave:
- Crunchy mini peppers paired with creamy tuna for contrast
- Sweet peppers balancing the savory filling
- Melted cheese providing that warm, comforting finish
Bite-sized and addictive, these are easy to sample again and again—no judgment here!
Pro Tips for Perfect Tuna Melt Peppers
- Choose firm, vibrant mini peppers that aren’t bruised for the best texture.
- Avoid overfilling to prevent spills and ensure even melting.
- Pre-bake peppers for 5 minutes if you prefer them softer before stuffing.
- Try mixing cheddar and gouda cheese for a mouthwatering combo. Use freshly shredded cheese for better melting.
Meal Prep, Storage & Reheating
These stuffed mini peppers are meal prep champions:
- Prepare tuna filling up to 2 days in advance; store airtight in the fridge.
- After baking, refrigerate leftovers for up to 3 days. They’re tasty cold or warm.
- Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes for best texture. Avoid microwaving to keep peppers crisp.
Serving Suggestions
- Quick keto lunch: Pair with a simple side salad dressed with olive oil, lemon, and salt.
- Party appetizers: Serve on a platter for easy, utensil-free snacking.
- On-the-go meals: Pack as a protein-rich snack that beats boring cheese sticks.
Embrace Keto Comfort Without the Bread
Keto doesn’t mean giving up your favorite comfort foods—it’s about smarter swaps. These tuna melt stuffed mini peppers offer all the cheesy, creamy satisfaction without the carb overload. Customize with your favorite cheese blend or add chopped pickles or mustard to match your personal tuna salad style.
Save this recipe as your go-to keto option that feels like a treat, not a compromise.
Tuna Melt Stuffed Mini Peppers
Tuna melt stuffed mini peppers are a keto-friendly delight featuring creamy tuna filling and luscious melted cheese nestled in crisp mini sweet peppers, creating a satisfying dish reminiscent of a classic tuna melt sandwich. The peppers act as low-carb “toast,” giving you all the cheesy, savory comfort of a tuna melt without the bread. Baked until gooey and bubbly, they make an easy, protein-packed keto lunch, snack, or party appetizer that feels indulgent while staying perfectly on plan.
Servings 4 servings
Calories 260kcal
Equipment
- baking sheet
- Mixing bowl
- fork
- Parchment Paper
- Oven
- Knife
Ingredients
For the tuna filling
- 2 cans tuna packed in water, drained each can about 5 ounces
- 1/3 cup mayonnaise full-fat
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped dill pickles sugar-free
- 1 tablespoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to taste
For the peppers and topping
- 16 mini sweet peppers halved lengthwise and seeded
- 2 teaspoons olive oil for brushing
- 1/2 cup shredded mozzarella cheese or more cheddar for topping
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the mini sweet peppers in half lengthwise, remove the seeds and membranes, and place them cut side up on the prepared baking sheet.
- Brush the cut sides of the peppers lightly with olive oil to help them soften and roast evenly.
- Add the drained tuna to a mixing bowl and use a fork to break it into small flakes.
- Stir in the mayonnaise, shredded cheddar cheese, chopped celery, chopped dill pickles, dijon mustard, garlic powder, onion powder, salt, and black pepper until the mixture is creamy and well combined.
- Spoon the tuna mixture into each pepper half, gently pressing it in so the filling is level with the top of the pepper without overstuffing.
- Sprinkle the tops of the filled peppers with the shredded mozzarella cheese, distributing it evenly among all the peppers.
- Bake the stuffed peppers for 10 to 12 minutes, or until the peppers are slightly tender and the cheese is melted, bubbly, and just starting to brown at the edges.
- Remove the baking sheet from the oven and let the peppers cool for a few minutes before transferring them to a serving platter.
- Garnish the tuna melt stuffed mini peppers with chopped fresh parsley if using, and serve warm as a keto lunch, snack, or appetizer.
Notes
For softer peppers, you can pre-bake the halved peppers for about 5 minutes before adding the tuna filling. Use sugar-free pickles and check labels on mayonnaise and mustard to keep carbs low. The tuna filling can be made up to 2 days ahead and stored in the refrigerator, then stuffed and baked when ready to serve. Leftover stuffed peppers keep well in the fridge for up to 3 days and can be reheated in a 350°F oven for about 10 minutes or enjoyed cold for a quick high-protein snack.
Nutrition
Serving: 4g | Calories: 260kcal | Carbohydrates: 4g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 520mg | Fiber: 1g | Sugar: 2g
