These Tuna Melt Stuffed Peppers are the perfect healthy lunch or keto snack! A serving contains 27 grams of protein and is under 6 net carbs!
Tuna Melt Stuffed Peppers
These Tuna Melt Stuffed Peppers are one of my favorite easy keto recipes to date! This meal is full of flavor, is super easy to prepare and can easily be made in advance. A huge bonus- these Stuffed Peppers are super healthy! There’s a TON of protein in this recipe, as well as fiber from the pepper. That means that this keto recipe will keep you full and going, but without the carbs! Enjoy a serving for under 6 net carbs!
Stuffed Peppers are one of my favorite easy keto recipes- they’re all so delicious and I love getting in the extra veggies. So while I was making my keto tuna salad, I knew I needed to make a Tuna Stuffed Pepper! My tuna salad recipe is a little different from others- I add quite a few herbs and spices to it to really give the tuna an amazing flavor. A tuna melt is one of my favorite comfort foods- so I love adjusting the recipe to make this easy keto version. This meal is delicious, filling and still delivers that perfect nostalgia that comes from a tuna melt!
Ingredients in Tuna Stuffed Peppers
As always, here is a quick overview of the ingredients used in our keto stuffed peppers. For the complete recipe, just scroll to the bottom of the page.
For the low carb tuna salad:
- Tuna, mayonnaise
- Celery, red onion, dill pickle relish
- Dijon mustard, lemon juice
- Chives, salt, pepper, garlic powder, oregano, thyme
For the Stuffed Peppers:
- Bell peppers, cheddar cheese
How do I make this Stuffed Bell Pepper?
This easy keto recipe comes together in just 3 easy steps!
- Prepare your tuna salad and preheat the oven to 425. Slice your peppers in half and remove the seeds.
- Roast your peppers until tender- about 20 minutes.
- Add tuna salad to your roasted peppers and top with cheese. Cook for 3-5 more minutes, or until the cheese is bubbly.
Is this recipe good for keto meal prep?
This is a great idea for keto meal prep! Just prepare your stuffed peppers ahead of time and store in your favorite meal prep containers. To make this meal even more convenient, you could make your tuna salad ahead of time and roast your peppers, so when you are ready to make your stuffed peppers, all you need to do is assemble and roast for a few minutes!
How to Store and Reheat this canned tuna recipe
To store these bell peppers, keep in a plastic or glass container with an airtight lid and keep in the fridge. These peppers will stay fresh for up to four days. You can warm these in the microwave, oven or Air Fryer. In the microwave, warm in 30 second increments until hot enough for you. In the oven, warm on a lined cookie sheet for 5-10 minutes, or until hot enough. In the Air Fryer, warm for 3-5 minutes at 370- be sure to watch your peppers closely so they don’t burn.
What should I serve with these Tuna Melt Stuffed Peppers?
I chose to serve my stuffed peppers with a simple salad, but I think any type of greens would compliment this meal really well. Try a Wedge Salad, Kale Chips or Ranch Zucchini Chips. Cheddar Roasted Broccoli, Air Fryer Green Beans or Keto Three Cheese Biscuits would also be great here (really, any keto bread is a bonus for me!) Serve with a refreshing Sugar Free Lemonade or a Strawberry Rose Limeade!
Tips for the best keto Stuffed Peppers
- I chose to top my tuna with cheddar, but any type of cheese you like should work! I think provolone, pepper jack or muenster would all go well here.
- Watch your peppers so they don’t burn or overcook- they may not hold together very well if they do.
- To make this recipe even easier, you can prepare your tuna salad ahead of time.
- You can also roast your bell peppers ahead of time, so that way when you’re ready to make your Tuna Melt Stuffed Peppers all you need to do is assemble and pop into the oven!
More keto stuffed bell pepper recipes
- 15+ Easy Low Carb Stuffed Pepper Recipes
- Keto Pizza Stuffed Peppers
- Green Chile Chicken Stuffed Peppers
- Buffalo Chicken Stuffed Sweet Peppers
- 11 ounces tuna
- 1/3 cup mayonnaise
- 1/4 cup celery
- 2 tablespoons red onion
- 1 tablespoon dill pickle relish
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1/2 tablespoon chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 2 bell peppers
- 4 slices cheddar cheese
- Mix up the tuna salad ingredients until well combined, then set aside while the oven preheats to 425 degrees F.
- Slice peppers in half from the top, and clean out all of the seeds. Roast at 425 degrees F until peppers are tender (20 minutes was perfect for me).
- Scoop about 1/3 cup of tuna salad into each roasted pepper half. Top with a slice of cheese, then place the baking sheet back into the oven for 3-5 minutes, or until cheese is bubbly.
Serving Size:1 stuffed pepper half
Amount Per Serving: Calories: 376Total Fat: 25.7gCholesterol: 68.1mgSodium: 885.8mgCarbohydrates: 8gNet Carbohydrates: 5.9gFiber: 2.1gSugar: 4gProtein: 27g