This vibrant Keto Tuna Melt Bell Pepper Boats recipe transforms the classic comfort food into a low-carb powerhouse. Crisp, colorful bell peppers cradle a creamy, savory tuna salad bursting with celery, onion, and smoky paprika, all crowned with a golden blanket of melted cheddar cheese.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 4 large bell peppers (any color), halved lengthwise, seeds removed
• 2 cans (5 oz each) tuna, drained
• 1/3 cup sugar-free mayonnaise
• 1/4 cup diced celery
• 2 tbsp finely chopped red onion
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley or chives (garnish, optional)

Instructions

1. Prep Peppers & Oven:
   • Preheat oven to 400°F (200°C).
   • Place bell pepper halves cut-side-up in a baking dish. Lightly brush insides with olive oil and season with salt.
2. Make Tuna Filling:
   • In a medium bowl, combine tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Mix until fully blended.
3. Fill Peppers:
   • Divide tuna mixture evenly among pepper halves, pressing gently to fill.
   • Sprinkle shredded cheddar cheese generously over each pepper.
4. Bake:
   • Bake uncovered for 18–22 minutes, until peppers are tender-crisp and cheese is melted and golden.
   • Optional: Broil 1–2 minutes for extra browning (watch closely to prevent burning).
5. Serve:
   • Garnish with fresh parsley or chives. Serve immediately while hot.