Ingredients
2 cups drained tuna (canned, in water)
2 ripe avocados, mashed
1/4 cup finely chopped red onion
1/4 cup diced cucumber
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
1 teaspoon olive oil
Salt to taste
Black pepper to taste
8–12 mini bell peppers (any color), stemmed and seeded
1 lemon (for garnish)
Pinch of flaky salt (for garnish)
Instructions
Thoroughly clean and dry mini bell peppers, removing stems and seeds.
In a bowl, mash avocados until smooth but slightly textured.
Add drained tuna, chopped red onion, diced cucumber, lemon juice, dill, olive oil, salt, and pepper. Mix well.
Packed gently fill each pepper with the tuna-avocado mixture.
Chill for at least 30 minutes to firm up the filling.
Garnish with lemon wedges and flaky salt before serving.
Notes
Use fresh tuna for best flavor.
Peppers can be prepped ahead of time and stored in an airtight container.
Store filled boats refrigerated for up to 24 hours.
Add a drizzle of olive oil as a garnish for extra richness.
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: Assembling
- Cuisine: Fusion
- Diet: Low Carb
Nutrition
- Serving Size: 2 mini peppers
- Calories: 185
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg