These Keto Stuffed Peppers are packed full of tuna, cheese, and chipotle flavor! This is the perfect low-carb meal prep option with about 7 net carbs per serving.
These Keto Stuffed Peppers are full of chipotle flavor and come together super easily. With a little meal prepping done ahead of time, you can cook these in about 15 minutes on a busy weeknight! They work as a light appetizer, a quick lunch, or an easy dinner, too! Naturally gluten free and low in carbs, these are sure to become a favorite!
Are stuffed peppers keto friendly?
Yes and no! It all depends on what you put in them. Mini sweet peppers on their own aren’t super high in carbs–Just 4.5 net carbs per 1/4 pound (1 serving). That means you just need to stuff them full of some high-fat, low-carb delicious fillings for a tasty keto-friendly dish! I stuffed these with cream cheese, shredded cheese, tuna, green onions, and seasonings. One serving of these filled peppers come to 24.8 grams of fat, 7.2 net carbs, and 20.5 grams of protein, making them a good keto-friendly meal.
Ingredients for Keto Stuffed Peppers
As always, here is quick overview of the ingredients you will need to make these Tuna Stuffed Peppers. For the complete recipe, just keep scrolling.
- Sweet peppers- I prefer to use the smaller peppers for this recipe
- BubbleBee Chipotle Tuna- this tuna has a little kick, but it isn’t too spicy; kids will still enjoy this meal! If you can’t find chipotle tuna, you could mix a can of regular tuna with a spoonful of juice from a can of chipotle peppers.
- Cream cheese- I used reduced fat
- Spices: Chili powder & cumin
- Green onions- thinly diced
- Shredded cheddar
How to make Keto Stuffed Peppers
First, slice your peppers in half and remove any seeds. Place your peppers in a single layer on a nice big baking sheet that’s been sprayed with nonstick spray. Preheat your oven to 350 degrees.
In a mixing bowl, combine the drained Chipotle Tuna, cream cheese, spices, green onions and cheddar and mix well. Place a spoonful of the mixture in each sweet pepper and top with a little extra shredded cheddar.
Pop those babies in the oven until the cheese is nice and bubbly. Top with green onions, cilantro, some sliced avocados, or tomatoes for a simple, delicious dinner!
How to Store and Reheat Tuna Stuffed Peppers
To store these peppers, I would recommend placing the peppers in either a single layer within a plastic bag or in a single layer in a glass or plastic container in the fridge. These peppers will keep for 2-3 days.
To reheat, I would recommend placing the peppers back onto a baking sheet and warming them in a 350 degree oven for a few minutes, or until the cheese is bubbly. You could do the same quickly in the air fryer–Just be careful that they don’t tip over when you close the basket. You could reheat in the microwave, but I’ve found that it makes the peppers too soggy for my liking.
Are Stuffed Peppers good for keto meal prep?
For sure! If you are interested in only making the mixture beforehand, the Chipotle Tuna mixture will stay good in the fridge for 3-4 days. To prepare the peppers ahead of time, slice in half and remove the seeds. Put the sliced peppers onto a paper towel and wrap them up.
Put the wrapped peppers into a container and add about half an inch of water to the container, to retain crispiness in the peppers for as long as possible. Use the chopped peppers within two days. Since the peppers won’t stay fresh for very long after they are sliced, if you are making this ahead of time, I recommend waiting to slice the peppers until necessary. The fresher the pepper, the more delicious it is stuffed!
More Easy Keto Recipes
- One Pan Lemon Parmesan Chicken (keto + low carb)
- Pizza Stuffed Mushrooms
- Cheesy Crab & Bacon Dip
- Ham & Cheese Calzones
More Keto Stuffed Pepper Recipes
- Cheesy Chicken Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Chicken Pesto Stuffed Peppers
- Bacon & Pimento Cheese Stuffed Peppers
Keto Stuffed Peppers
- 1 8 ounce pack of sweet peppers
- 1 5 ounce can BubbleBee Chipotle Tuna, drained well
- 2 ounces reduced fat cream cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 tablespoons green onions finely chopped
- 3/4 cup shredded cheddar
- Preheat the oven to 350 degrees.
- Spray a large baking sheet with cooking spray and set aside.
- Slice sweet peppers lengthwise and remove any seeds. Place the peppers in a single layer on the baking sheet.
- In a mixing bowl combined the tuna, cream cheese, chili powder, green onions and 1/2 cup of the cheddar. Mix until completely combined.
- Place a spoonful of the mixture in each sweet pepper, top with remaining 1/4 cup shredded cheddar.
- Bake 15-20 minutes until cheese is bubbly.