This recipe began as a quick answer to the question of what to serve when we wanted something warm, cheesy, and low in carbs. I first made these for a small gathering on a weeknight when I was trying to keep things light but flavorful. The bright mini bell peppers act like little edible boats for a creamy tuna filling that tastes indulgent but fits a ketogenic plan. The contrast between the roasted pepper that keeps a bit of snap and the bubbling cheddar on top makes every bite exciting. It has become my go to when feeding a mixed crowd because even non low carb guests ask for seconds.

I discovered the exact balance of mustard and mayo by accident one evening when I mixed pantry staples and tasted how the Dijon sharpened the tuna while the mayo rounded everything out. I swapped Greek yogurt for mayo on a test run to cut fat some, and the texture remained satisfying. That flexibility is one of the reasons I keep this recipe in regular rotation. These poppers are quick to assemble, visually attractive on a platter, and versatile enough to serve as an appetizer, a snack, or part of a light lunch when paired with a salad.

Ingredients

• Mini bell peppers (12): Look for firm, colorful mini bells about 2 to 3 inches long. Choose ones with smooth skins and no soft spots. They roast quickly and hold their shape, offering a sweet, slightly charred contrast to the savory filling.
• Canned tuna (12 ounce can): Use solid white albacore in water or olive oil depending on preference. I often buy Kirkland or Wild Planet for reliable quality. Drain well so the filling is not watery and you get a creamy, compact mixture.
• Mayo or Greek yogurt (2 tablespoons): Mayo gives a richer mouthfeel while plain Greek yogurt lightens calories and adds tang. I recommend avocado oil mayo or full fat Greek yogurt for best texture.
• Dijon mustard (3 tablespoons): Dijon brings sharpness and depth. Grey Poupon or Maille give a smooth, aromatic mustard flavor that pairs well with tuna.
• Garlic salt (1 teaspoon) and onion powder (1 teaspoon): These powdered seasonings give consistent, even flavor without adding moisture. If using regular garlic or onion, finely mince and use less to avoid excess liquid.
• Cheddar cheese (about 3 slices): Sharp cheddar works best. You can shred from a block to get about 3 ounces total. Pre sliced cheese is fine; just tear into smaller pieces so it melts evenly on the poppers.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or use a non stick sheet. This temperature is hot enough to soften the peppers and bring out natural sweetness while keeping structure intact during the brief roast. Make the filling: In a medium bowl, combine the drained tuna, 2 tablespoons mayonnaise 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. Taste and adjust seasoning as needed. The mixture should be moist but not runny. Prep the peppers: Slice the stem off each mini pepper and halve lengthwise. Remove any seeds or white membranes. Arrange the halves cut side up on the prepared baking sheet so they will roast evenly and hold filling. Pre roast: Bake the peppers for about 15 minutes, flipping them once halfway through to encourage even charring and softening. Look for edges to slightly blister and the flesh to be tender but still hold shape. Fill and finish: Spoon the tuna mixture into the warm pepper halves. Top each with pieces of cheddar so the cheese is distributed evenly. Return to the oven and bake until the filling is hot and the cheese is melted and bubbly, about 5 to 7 minutes. For an extra golden finish, switch to broil for 1 to 2 minutes while watching closely. Serve: Allow poppers to cool slightly, then transfer to a platter. Garnish with chopped chives or parsley if desired. Serve warm for best texture and flavor.

Storage Tips

Store cooled poppers in an airtight container in the refrigerator for up to three days. Place a sheet of parchment between layers to prevent sticking. To reheat, place on a baking sheet and heat in a 350 degrees Fahrenheit oven for 5 to 7 minutes until warmed through and cheese is melty. Avoid microwaving because the pepper texture becomes too soft and the cheese may separate.

Ingredient Substitutions

If you prefer less fat, substitute plain Greek yogurt for the mayonnaise in a one to one ratio. For a dairy free version, use a dairy free cheese alternative that melts well or skip the cheese and add sliced avocado after baking. Swap Dijon for spicy brown mustard for more bite. If albacore is unavailable, chunk light tuna works fine though flavor will be slightly different.

Serving Suggestions

Serve warm as an appetizer on a large platter with lemon wedges and a sprinkle of chopped parsley or chives. They pair well with a crisp green salad or roasted vegetable platter for a light meal. For parties, arrange on a tiered tray to elevate presentation and keep extras warm in a low oven set to 200 degrees Fahrenheit.

Cultural Background

Stuffed peppers are a classic technique found in many cuisines where vegetables act as vessels for savory fillings. This variation borrows from the American tradition of melting cheese over protein to create the familiar hot sandwich flavor profile while adapting it to a low carb form. Tuna salad and melted cheese have long been combined in casual American fare which makes these poppers a playful update.

Seasonal Adaptations

In summer use freshly roasted local mini peppers for a brighter flavor. In winter try adding a pinch of smoked paprika or a dash of hot sauce to the filling for warmth. Holiday versions can include finely chopped roasted pecans for texture and fresh herbs like dill when available to add brightness.

Meal Prep Tips

Prepare the tuna mixture up to two days ahead and store in the refrigerator. Pre roast and halve peppers, then store them in a single layer in a shallow container lined with paper towel to absorb moisture. On the day of serving assemble and finish under the broiler for quick service. This approach saves time without compromising flavor.

These poppers are simple, fast, and versatile. They make a wonderful addition to any menu where you want to offer something warm, cheesy, and low carb. I hope they become a favorite in your kitchen too.