Ingredients
Scale
- 1 can (5 oz) tuna in water, drained
- 2 tablespoons light mayonnaise
- 1 tablespoon chopped red onion
- 1 tablespoon chopped cilantro
- 1/2 small jalapeño, seeded and minced (optional)
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- Salt and black pepper to taste
- 12 mini bell peppers, various colors, halved lengthwise and seeds removed
Instructions
- In a small bowl, combine the drained tuna, mayonnaise, red onion, cilantro, jalapeño (if using), chili powder, and cumin.
- Mix well to combine all ingredients.
- Season with salt and black pepper to taste.
- Spoon the tuna mixture evenly into each mini bell pepper half.
- Arrange on a platter and serve immediately.
Notes
- For a spicier kick, leave some of the jalapeño seeds in.
- You can prepare the tuna mixture ahead of time and store it in the refrigerator for up to 2 days. Stuff the peppers just before serving for best results.
- Try adding a squeeze of lime juice to the tuna mixture for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No Cook
- Cuisine: American, Southwest
- Diet: Low Calorie
Nutrition
- Serving Size: 4 stuffed halves
- Calories: 90
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg