This recipe is my go to when I want something satisfying and low carb that still feels indulgent. I first made these keto tuna melt poppers on a busy weekend when I needed a quick appetizer that would please a crowd and keep us on track with a low carb eating plan. The contrast of sweet mini bell peppers roasted until slightly blistered with a warm tuna and mustard filling finished under a broiler with melted cheddar delivers bright flavors and comforting texture all at once. They have become a favorite for casual get togethers and family snack time.

I discovered the combination of tuna, dijon, and a touch of mayo while experimenting with pantry staples during a week of meal prep. The result was surprisingly reminiscent of the classic tuna melt sandwich but without the bread. Each bite is salty, creamy, and slightly tangy with a crisp pepper boat that adds freshness. These poppers travel well in a picnic container and are popular with kids and adults alike. The recipe is fast to assemble which makes it perfect for last minute gatherings.

Ingredients

• Mini bell peppers 12 whole, choose vivid red, yellow, or orange for sweetness and crispness. Look for firm peppers with glossy skin and no soft spots. These form the little boats and add natural sweetness that balances the savory filling.
• Canned tuna 12 ounces drained, packed in water or oil depending on preference. I often use a solid white albacore for a meatier texture. Brands I reach for include Wild Planet or Safe Catch for quality tins.
• Mayo or Greek yogurt 2 tablespoons, use full fat mayo for richness or plain Greek yogurt for tang and fewer calories. Either binds the filling and contributes creaminess.
• Dijon mustard 3 tablespoons, choose a good quality Dijon for bright mustard flavor. This is the backbone of the savory tang that makes the filling taste like a classic melt.
• Garlic salt 1 teaspoon, provides both garlic flavor and seasoning. If using regular salt reduce slightly.
• Onion powder 1 teaspoon, gives depth and a faint sweetness without adding moisture.
• Cheddar cheese about 3 slices or roughly 3 ounces shredded, sharp cheddar melts beautifully. You can substitute a melty cheese like Monterey Jack for a milder profile.

Instructions

Prepare the fillingIn a medium bowl combine the drained tuna, 2 tablespoons mayo or Greek yogurt, 3 tablespoons Dijon mustard, 1 teaspoon garlic salt, and 1 teaspoon onion powder. Flake the tuna with a fork and mix until well combined and slightly creamy. Taste and adjust seasoning adding a pinch more salt if needed. The mustard should be bright but not overpowering.Prep the peppersSlice off and discard the stems from each mini pepper and slice each pepper in half lengthwise to create 24 small boats. Remove any seeds or white membranes. Pat the inside dry with paper towel if peppers are wet. Arrange pepper halves cut side up on a lined baking sheet to prevent sticking and ensure easy cleanup.Parbake the peppersPreheat the oven to 400 degrees Fahrenheit. Roast the peppers for approximately 15 minutes until they begin to soften and char slightly at the edges. Flip them halfway through so they blister evenly. This step softens the peppers and concentrates sweetness while preventing sogginess once filled.Assemble and finishAfter the peppers have been parbaked, spoon the tuna mixture evenly into each pepper half. Top each filled half with a piece or sprinkle of cheddar so the cheese will melt into a golden top. Return the baking sheet to the oven and bake until the filling is hot and the cheese has melted and lightly browned, about 5 to 7 minutes. For extra browning you can place them under the broiler for 1 to 2 minutes watching closely.

Storage Tips

To store leftovers place cooled poppers in a single layer in an airtight container lined with paper towel to absorb moisture. Refrigerate for up to three days. For best texture reheat in a preheated 350 degrees Fahrenheit oven for about 8 to 10 minutes until warmed through and the cheese is melty. Avoid the microwave for reheating unless you are in a hurry since the peppers can become soft and waterlogged. If freezing prepare and stuff the peppers but do not bake. Freeze on a tray until solid then transfer to a freezer bag. Bake from frozen at 375 degrees Fahrenheit adding 8 to 12 minutes to the bake time.

Ingredient Substitutions

If you need dairy free swap the cheddar for a plant based meltable cheese or omit the cheese and finish with a sprinkle of nutritional yeast for a savory note. For an egg free binder use mashed avocado in place of mayo. If you prefer less sodium use low salt canned tuna and reduce added salt. For a different flavor profile swap Dijon for whole grain mustard or add a teaspoon of lemon zest for brightness. If you want more bulk stir in a quarter cup of finely diced celery or canned artichoke hearts for texture.

Serving Suggestions

Arrange the poppers on a parchment lined platter and garnish with chopped fresh parsley or chives. They pair beautifully with a crisp green salad or a tray of crudites for contrast. For a party include small toothpicks to make them easy to pick up. These also work as a light lunch alongside sliced cucumber and cherry tomatoes or served warm as part of a tapas style spread.

Cultural Background

These are inspired by the classic American tuna melt that became popular mid 20th century. The idea of transforming sandwich fillings into stuffed vegetables is common in many cuisines. Using mini peppers as edible boats modernizes the concept and creates a low carb version of a nostalgic favorite while keeping the essential flavors of tuna, mustard, and melted cheese.

Seasonal Adaptations

In summer choose particularly sweet mini peppers from the farmer s market and serve the poppers slightly warm at outdoor gatherings. In cooler months add warming spices like a pinch of smoked paprika or a dash of hot sauce to the filling. For holiday gatherings consider topping with shaved aged cheddar and a few toasted pine nuts for texture.

Meal Prep Tips

For efficient meal prep roast all peppers in one batch and cool completely. Make the filling and store it separately in the refrigerator. When ready to serve assemble and bake. This reduces day of hands on time to less than 10 minutes. If packing for lunches keep the filling chilled in an insulated container and assemble briefly before serving to keep the peppers crisp.

These poppers are simple to scale up for larger crowds and are forgiving to prepare. I encourage you to make them your own and tweak seasonings to taste. They always bring a smile when they come out of the oven and taste best shared with good company.