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Simple Whole30 Tuna Stuffed Peppers
Whole30 Tuna Stuffed Peppers are a simple and easy low carb lunch or dinner recipe! This healthy recipe has a Mexican twist and is filled with cauliflower rice, avocado and tuna all stuffed in a pepper! Gluten free, dairy free, grain free, paleo, keto friendly!
In a bowl, mash the avocado. Add the red onion, cilantro, salt, paprika, cumin, and garlic powder and stir well
Add in the cooked riced cauliflower (you can microwave it for 2-3 minutes from frozen) to the avocado and spices.
Drain the tuna (in water) and add to the avocado mixture
To cut the pepper turn it upside down so it sits on the stem. Use where the pepper naturally forms bumps at the top to trace where you should cut to make the cups. Follow the lines down to the bottom. Remove the seeds
Fill the bell pepper cups with the tuna mixture. Serve immediately or refrigerate up to 24 hours.
How long does tuna salad last in the fridge?It tastes even better if you let it chill between 30 minutes up to 6 hours. This tuna recipe is good in the fridge for up to 24 hours.SubstitutionsAvocado: Prefer traditional mayo in your tuna salad? No problem. You can easily swap out the avocado and mayo. I like Primal Kitchen because it’s made with quality ingredients and keeps this recipe Whole30. You can also use one single-serving packet of guacamole in place of the avocado in this recipe.Note: If using a guacamole packet, you may want to reduce adding salt to these peppers.Cauliflower: you can also use chopped broccoli, shredded zucchini or chopped snap peas to replace the cauliflower. Peppers: Can use small or larger peppers. If you cannot have peppers or don’t have them on hand, you can also use cucumber boats, collard green wraps or lettuce wraps in place of the peppers.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.