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.

Course Appetizer, Lunch, Snack

Cuisine American, Keto

Keyword Appetizer, gluten free, keto, low-carb, mini peppers, snack, tuna melt

Prep Time 15

Cook Time 12

Total Time 27

Servings 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