Baked Tuna Melt Jalapeño Poppers (Keto, Gluten-Free)

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Baked tuna melt jalapeño poppers are a perfect appetizer, especially when you are hosting a crowd. The peppers are stuffed with deliciously cheesy tuna filling using two types of cheese, red onion, herbs, pickles and fresh lemon juice and they are served hot.

I used Jalapeños because they are mild to moderately spicy, so the heat from the peppers does not overpower the tasty stuffing. Although these poppers are mostly served as appetizers, I love them as a snack. If you are following the keto diet, the poppers are also keto-friendly. Packed with protein making them most satisfying.

How to make jalapeno poppers?

Jalapeno poppers are very popular as appetizers or snacks. They are super easy to make and you can prepare them 24 hours in advance. This makes the poppers an easy appetizer especially when you are entertaining a large crowd. To make the jalapeno appetizers there is one important thing to know. The jalapenos should be all the same size, and they should be fairly small. Let’s not forget this is finger food. If they are too big two things happen. They may not be firm enough to hold the filling and you will have to serve them on small plates with a knife and a fork, and this is not what this appetizer is all about. Once you prepare the jalapeno boats for filling it is easy. Mix the filling ingredients, fill the peppers and sprinkle with extra cheese. Now, you can either refrigerate them until you are ready to bake them or bake them now. Super simple recipe! If you are not that excited about tuna you can use salmon, they are just as delicious.

Are you entertaining a large crowd? You will find these gluten-free appetizers a big hit every time!

Ingredients

  • 12 medium jalapeño peppers, preferably all an even size
  • 4 oz. cream cheese, at room temperature
  • 6 oz. (170 g) can tuna, drained
  • 1/3 cup finely chopped baby dill pickles
  • 1/4 cup finely chopped red onion
  • 1 Tbsp. Chopped fresh dill, parsley or cilantro
  • 1 Tbsp. Fresh lemon juice
  • GF Cayenne pepper, to taste (I used 1/4 tsp.), optional
  • 1 cup shredded cheese, (I used 1/2 cup mozzarella and 1/2 cup sharp cheddar), divided
  • Himalayan salt to taste
  • Instructions

  • Preheat oven to 425 F and line a rimmed baking tray with foil paper
  • Cut off one-quarter of each pepper lengthwise. This will create little jalapeño boats ready to be stuffed. Scoop out seeds and membranes and lightly season with salt
  • Using a medium size bowl cream together cream cheese and tuna. Add pickles, onions, dill or herb of choice, lemon juice, horseradish, cayenne pepper and 1/2 cup of shredded cheese. Season with salt to taste. Thoroughly mix together
  • Stuff peppers with the mixture and place on a prepared baking tray. Top each pepper with remaining cheese and bake for 15 minutes, until the cheese starts to turn golden brown. Enjoy!
  • Note; you can prepare the poppers in advance and refrigerate for later use. Allow extra time for baking.


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