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5 from 1 vote

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. 
Prep Time10 minutes
Course: Main Dish/Appetizer/Snack
Cuisine: American
Diet: Gluten Free
Keyword: Clean Keto, dairy-free, gluten-free, keto, Keto Snack, paleo, Tuna Salad, Tuna Salad Stuffed Mini Peppers
Method: No Cook
Servings: 3 servings
Author: Ashley McCrary

Ingredients

  • 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)

Instructions

  • 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.
  • 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. 
  • Season with salt and pepper to taste. 
  • Divide the tuna salad between the baby pepper halves. Sprinkle the tops of the tuna salad stuffed mini peppers with paprika.
  • Enjoy!

Notes

  • 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.

Nutrition

Serving: 6mini pepper halves | Calories: 240kcal | Carbohydrates: 10g | Protein: 21g | Fat: 14g | Cholesterol: 41mg | Sodium: 563mg | Fiber: 3g | Sugar: 2g