I have been seeing mini bell peppers of late in the stores and find them so cute and colorful I decided to buy some this week. Decided on a tuna stuffing for them. The tuna and cheese flavors here play nicely with the sweet edge of the peppers. The touch of cayenne pepper give them just a little bite. Omit that if you don’t like spicy food, but this amount isn’t very hot to me, as I don’t like real spicy foods myself. These are suitable for all phases of Atkins and Keto diets if the carbs will fit your daily limits.
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14 small sweet mini bell peppers (red, yellow, orange)
1½ c. shredded Cheddar cheese (I used a mixture of Cheddar and American Deluxe)
3 oz. softened cream cheese
1/8 tsp. red cayenne pepper
6.2 oz. tuna, oil pack (I use the foil pouch)
VARIATION: Instead of cayenne, use 1 tsp. Tobasco brand Chipotle Hot Sauce
DIRECTIONS: Bring a 4 qt. pot of water to boil. Cut stem end off peppers and seed with the point of a knife. Cut in halves lengthwise. Plunge them in the boiling water for 2 minutes just to soften just a bit.
Line a baking sheet with parchment. Preheat oven to 350º. In a medium bowl, soften cream cheese on a covered paper plate in your microwave set on defrost for about 20 seconds. Add the Cheddar cheese, cayenne and tuna. Mix well, blending with a fork. Using your fork, fill each half with about 1-1½ tablespoons of the filling. Place them on the paper covered pan. Pop pan into 350º oven for about 10 minutes just long enough to melt the cheese and they barely begin to brown. Serve hot!
NUTRITIONAL INFO: Makes 28 pieces, 4 pieces per serving and each serving contains:
14.14 g fat
3.98 g carbs, 0.67 g fiber, 3.31 NET CARBS (just under 1 carb per piece!)
14.3 g protein
267 mg sodium