Tunapeño Poppers
Tunapeño poppers are irresistible little peppers stuffed with tuna and baked up with lots of bubbly cheese.
Servings: 20 poppers
Equipment
- Sheet pan
- foil or parchment paper
Ingredients
tuna salad
- 10 ounces canned tuna, well drained
- 1/3 cup finely minced red onion
- 1/3 cup finely minced celery
- 1/3 cup finely minced bell pepper, any color
- 1/3 cup mayonnaise (use a little more if your salad seems dry)
- juice of half a lemon
- salt and pepper to taste
poppers
- 10 jalapeño peppers, about 4-5" long. You can use more or less, as you like.
- 6 ounces shredded cheese, I used a bag of Mexican blend cheeses.
Instructions
- Mix together your tuna salad and taste to adjust it to your liking. Make sure to break up the tuna well so the salad has an even (not lumpy) consistency. This is better for stuffing the small peppers. Refrigerate until needed.
- Preheat the oven to 400F. Line your sheet pans with foil or parchment paper for easy clean up.
- Slice the peppers in half lengthwise. Use a small spoon to scoop out the veins and seeds. Note: wash your hands well after prepping your peppers, and avoid touching your eyes or other sensitive parts of your body.
- Stuff each pepper half with tuna salad. I mound it up slightly. The easiest way to do this is to hold the pepper in one hand, over the tuna bowl, and use a small spoon to fill the pepper. Place them on your baking sheet.
- Bake the stuffed peppers for about 15 minutes. This heats up the tuna and softens the pepper a bit.
- Remove the pan from the oven. Top each pepper with cheese. The easiest way to do this is to place the (hot) pepper on a spatula and hold over the bowl of cheese when sprinkling. The excess cheese falls back into the bowl. Place each pepper back on the baking sheet.
- Now you just need to melt the cheese. You can put them back in the 400F oven to do this, or you can do it under the broiler, it's up to you. If you broil you must stand there and wait, because it happens fast and they can burn. When the cheese is melted and bubbling, they're done.
- Serve hot ~ garnish is optional. I sometimes add minced onion, olives, or scallions..
Nutrition
Calories: 73 kcal · Carbohydrates: 1 g · Protein: 5 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 15 mg · Sodium: 109 mg · Potassium: 69 mg · Fiber: 0.2 g · Sugar: 1 g · Vitamin A: 219 IU · Vitamin C: 13 mg · Calcium: 61 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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