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Keto Tuna Salad Stuffed Mini Peppers

Mini peppers cut in half and stuffed with a savory tuna salad and topped with paprika. The perfect healthy snack or meal. Whole30, Keto, Paleo, Dairy Free and Gluten Free. 

  • Total Time: 10 minutes
  • Yield: 3 servings 1x


  • Three 5-ounce cans white meat tuna packed in water, drained
  • 2 tablespoons finely chopped red onion
  • 2 large pickle spears, chopped
  • 1/3 cup homemade mayonnaise
  • 1 tablespoon pickle juice
  • 1 hard-boiled egg, chopped (optional)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon paprika (to sprinkle on top of salad)
  • 8 mini peppers, cut in half (16 halves)


  1. Wash and clean the mini peppers. Cut them in half and remove the stem, ribs and seeds. Place the pepper halves on a plate and set to the side.
  2. In a medium mixing bowl, add in the canned tuna and break up the tuna with a fork. Transfer the chopped red onions, pickles, pickle juice, chopped hard-boiled egg and mayo. Mix together until combined. 
  3. Season with salt and pepper to taste. 
  4. Divide the tuna salad between the baby pepper halves. Sprinkle the tops of the tuna salad stuffed mini peppers with paprika.
  5. Enjoy!


  • The tuna salad can be served immediately or for best taste, store in the fridge covered for 24 hours before serving. 
  • 7 NET carbs per 3 halves of mini peppers stuffed with the tuna salad
  • Click here for my homemade mayo.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Category: Main Dish/Appetizer/Snack
  • Method: No cook
  • Cuisine: American
  • Diet: Gluten Free


  • Serving Size: 6 mini pepper halves
  • Calories: 240
  • Sugar: 2
  • Sodium: 563
  • Fat: 14
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 21
  • Cholesterol: 41

Keywords: Tuna Salad Stuffed Mini Peppers, Keto, Tuna Salad, Clean Keto, Paleo, Dairy Free, Gluten Free, Keto Snack