Easy Keto Tuna Melt Poppers
The perfect low carb snack or lunch! Sweet mini peppers are filled with a creamy, tangy tuna salad and topped with melted cheddar cheese. Ready in 20 minutes, gluten free, and packed with protein.
Ingredients
- 12 mini bell peppers mixed colors
- 1 12 oz can solid white tuna in water, drained very well
- 2 tablespoons mayonnaise or plain Greek yogurt
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 3/4 cup shredded cheddar cheese or 3-4 slices
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the well drained tuna, mayo, mustard, garlic salt, and onion powder. Mix until creamy.
- Slice the tops off the mini peppers, cut them in half lengthwise, and remove seeds. Pat dry.
- Place pepper halves cut side up on the baking sheet. Bake for 10-15 minutes until slightly softened. Remove from oven and tip the pan to drain any water.
- Reduce oven temperature to 375°F (190°C). Fill each pepper half with tuna mixture. Top with shredded cheese.
- Bake for 5-7 minutes, until cheese is melted and bubbly.
- Let cool for 2-3 minutes before serving.
Notes
For a non watery filling, press drained tuna in paper towels. Pre baking the peppers is key to prevent sogginess. For a spicy version, use jalapeños instead of bell peppers.