Stuffed Mini Bell Peppers with Tuna Salad
Halved baby orange bell peppers filled with a quick tuna salad made from canned tuna, mayo, minced dill pickle, and fresh dill. Dill bunches replace the removed stems for visual appeal. Chilled and ready to serve as an appetizer or light lunch.
Ingredients
- 4 orange mini bell peppers, wholecherry tomatoes1:1vegan
lighter shells but seeds harder to remove
- 1 can (5 oz) tuna, drained
- 2 tbsp mayonnaise
- 1 medium dill pickle, mincedsweet pickle relish1.5:1vegetarian
sweeter flavor profile
- 1 bunch fresh dill, chopped
- fresh dill, small bunches for garnish
Instructions
- 1
Drain the tuna and mix with mayonnaise, minced pickle, and chopped fresh dill in a bowl
- 2
Slice the mini bell peppers in half lengthwise and remove seeds, insides, and stems
- 3
Place small bunches of fresh dill into each pepper half where the stem was removed
- 4
Spoon the tuna mixture into the pepper halves and press gently to fill evenly
- 5
Chill until ready to serve
Tips
Pack the tuna mixture firmly but gently to avoid tearing the thin pepper walls
Chill for at least 30 minutes before serving so flavors meld and peppers stay crisp
Good to Know
Refrigerate covered for up to 2 days
Assemble up to 4 hours ahead; chill until serving
Serve chilled as an appetizer, snack, or light lunch
Common Mistakes
Do not remove the pepper flesh aggressively to avoid creating holes that leak filling
Do not skip chilling to avoid warm peppers and separated mayonnaise
Substitutions
Vegan Options
General Alternatives
sweeter flavor profile