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 flavoured cheesy tuna and then baked to perfection. Jalapeños are mild to moderately spicy, so the heat from the peppers does not overpower the tasty stuffing. What I love most about this appetizer is, I can prepare the poppers in advance and just pop them in the oven when ready. Although these poppers are mostly served as appetizers, I love them as a snack. These keto poppers are high in protein, making them satisfying, but the best part, they are ever so tasty! On a side note, if you are not a fan of tuna, you can use salmon they are just as delicious  😀

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. Allow extra time for baking.


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