Simple Dijon Tuna Stuffed Mini Peppers

I never thought to pair tuna with mini peppers until I saw my neighbor doing it at a block party last summer. Growing up, tuna meant sandwiches with mayo and celery, period. That’s just how mom made it, and I never questioned it.

But watching those little peppers disappear from my neighbor’s platter made me realize I’d been stuck in a tuna rut. These stuffed mini peppers are so different from the basic sandwich – they’re fresh, light, and honestly, way more fun to eat. Plus, they’re pretty much impossible to mess up, which makes them perfect for busy weeknight dinners or last-minute get-togethers.

What Kind of Mini Peppers Should I Use?

Sweet mini peppers, which usually come in bags of red, orange, and yellow varieties, are perfect for this recipe. These small, colorful peppers are milder and sweeter than their larger bell pepper cousins, making them ideal for stuffing. You’ll want to look for peppers that are firm, bright in color, and about 2-3 inches long – avoid any that feel soft or have dark spots. While red mini peppers tend to be the sweetest, any color will work great for this recipe, and using a mix of colors makes for a pretty presentation. Just make sure to pick peppers that are similar in size so they’ll cook evenly.

Options for Substitutions

This easy appetizer recipe is super adaptable! Here are some simple swaps you can try:

• Mini peppers: If you can’t find mini peppers, you can use regular bell peppers cut into quarters, or even hollow out cherry tomatoes or cucumber rounds for a different twist.
• Tuna: Not a tuna fan? Try using canned salmon, chicken, or even mashed chickpeas for a vegetarian version. Just make sure to drain well before mixing.
• Mayonnaise: Greek yogurt or mashed avocado can replace mayo for a healthier option. If using yogurt, you might want to add a tiny bit more salt to taste.
• Red onion: Feel free to swap with green onions, shallots, or even celery for crunch. If you’re not big on raw onion, try using onion powder instead.
• Parsley: Any fresh herbs work well here – try dill, chives, or cilantro. Dried herbs can work too, just use 1 teaspoon instead of 1 tablespoon.
• Cheese: As mentioned in the recipe, any melty cheese works great – try provolone, monterey jack, or even pepper jack for a spicy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mini peppers is cutting them incorrectly – always slice them lengthwise and remove the seeds carefully to create perfect boats for your tuna mixture, without breaking the peppers. A common error is not draining the tuna well enough, which can make your filling watery and cause it to slide right out of the peppers, so take extra time to press out all excess liquid. To prevent your peppers from becoming too soft or mushy, avoid overcooking them – they should still have a slight crunch when done, typically taking just 10-12 minutes in the oven at 375°F. For the best flavor and texture, let the stuffed peppers rest for 3-5 minutes after baking, which allows the cheese to set slightly and makes them easier to handle without burning your mouth.

What to Serve With Tuna Stuffed Mini Peppers?

These tuna stuffed mini peppers make a great appetizer or light lunch, and there are lots of easy ways to round out the meal. A simple green salad with lemon vinaigrette pairs perfectly, keeping things light and fresh while adding some extra crunch. If you’re serving these for lunch, try adding some crusty bread on the side to make it more filling, or serve them alongside some cucumber slices and cherry tomatoes for an easy no-cook side dish. For a heartier meal, you could pair them with a cup of tomato soup or even some quick-cooking quinoa tossed with fresh herbs.

Storage Instructions

Keep Fresh: These tuna stuffed mini peppers are best enjoyed within 2 days when stored in an airtight container in the fridge. The peppers might get a bit softer over time, but they’ll still taste great! I like to prep these the night before for an easy lunch option.

Make Ahead: Want to prep these in advance? You can make the tuna filling up to 2 days ahead and store it separately in the fridge. When you’re ready to eat, just stuff your peppers and pop them in the oven. This way, your peppers stay crisp and fresh!

Leftovers: If you have any leftover stuffed peppers, they’re actually pretty good cold straight from the fridge. But if you prefer them warm, just pop them in the microwave for 30-45 seconds or until heated through. The cheese won’t be as melty as fresh from the oven, but they’ll still be tasty!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 40-45 g
• Fat: 30-35 g
• Carbohydrates: 20-25 g

Ingredients

• 8 small sweet peppers
• 1 can tuna (133 g), well-drained
• 2 tbsp mayonnaise
• 1 tsp dijon-style mustard
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh parsley
• Salt and black pepper, to taste
• 1/3 cup shredded cheddar or other meltable cheese (such as mozzarella or havarti)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for melting the cheese quickly after assembly.

Step 2: Prepare the Tuna Filling

• 1 can tuna (133 g), well-drained
• 2 tbsp mayonnaise
• 1 tsp Dijon-style mustard
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh parsley
• salt and black pepper, to taste

In a medium bowl, combine the well-drained tuna, mayonnaise, Dijon-style mustard, finely chopped red onion, chopped fresh parsley, and a pinch of salt and black pepper to taste.

Stir everything together until well mixed and creamy.

I like to give the tuna a little extra black pepper for a subtle kick.

Step 3: Prepare and Fill the Peppers

• 8 small sweet peppers
• tuna mixture from Step 2

Slice the sweet peppers in half lengthwise and carefully remove the seeds.

Arrange the pepper halves cut side up on a parchment-lined baking sheet so they are ready for filling.

Spoon the tuna filling from Step 2 evenly into each pepper half.

Step 4: Top with Cheese and Bake

• 1/3 cup shredded cheddar or other meltable cheese (such as mozzarella or havarti)

Sprinkle the shredded cheddar or other meltable cheese over the stuffed peppers.

Place the baking sheet in the preheated oven and bake for about 5 minutes, or until the cheese is melted and bubbling.

For an even more delicious result, I sometimes broil the peppers for the last minute to get the cheese nicely golden.