Simple Whole30 Tuna Stuffed Peppers

Tuna Stuffed Peppers on a white serving tray with avocado, red bell pepper and cilantro

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!

Course Lunch

Cuisine Mexican

Keyword mexican tuna, Tuna Stuffed Peppers

Prep Time 5

Total Time 5

Servings serving

Calories 369kcal

Author Samantha Rowland

Ingredients

1/2 avocado, mashed
1 tbsp chopped red onion
1 tbsp chopped cilantro
1/4 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/2 tsp garlic powder
1/3 cup cooked riced cauliflower
1 can tuna in water, drained
1 red bell peppers

Instructions

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.

Notes

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.

Substitutions

Avocado: 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 bites, collard green wraps or lettuce wraps in place of the peppers.

Nutrition