Description
At its core, Tuna Salad Stuffed Mini Peppers is a modern take on the classic tuna sandwich, but without the bread. Instead of sourdough or rye, we use sweet mini peppers as the vessel. These peppers are small, seedless (or nearly seedless), and pack a satisfying crunch that complements the creamy texture of the tuna.
Ingredients
Scale
- 12–15 mini sweet peppers
- 1 can (150–180g) tuna (drained)
- ¼ cup mayonnaise
- 1 tbsp Greek yogurt (optional, for lighter texture)
- 1 tbsp lemon juice
- 1 celery stalk (finely chopped)
- 2 tbsp red onion (finely chopped)
- 1 tbsp fresh parsley (chopped)
- Salt & black pepper to taste
Instructions
- Prepare the peppers
Slice mini peppers in half lengthwise and remove seeds. - Make the tuna salad
In a bowl, mix tuna, mayonnaise, yogurt (if using), lemon juice, celery, onion, parsley, salt, and pepper. - Stuff the peppers
Spoon the tuna mixture evenly into each pepper half. - Chill (optional)
Refrigerate for 10–15 minutes for extra freshness. - Serve
Arrange on a plate and enjoy as a snack, appetizer, or light meal.
Notes
Packed with protein and fresh ingredients, this recipe is a simple way to enjoy a nutritious and satisfying dish without much effort.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Stuffing
- Cuisine: American
Nutrition
- Serving Size: 3–4 stuffed pepper halves
- Calories: 180 kcal