Anti Inflammatory Mini Bell Peppers with Tuna Salad
These colorful little pepper boats are as satisfying to look at as they are to eat — bright, fresh, and packed with flavor in every bite. Sweet mini bell peppers are naturally rich in antioxidants, and pairing them with omega-3-loaded tuna makes this a genuinely powerful combination for anyone focused on reducing inflammation through food. The tuna salad gets its creaminess from avocado-oil mayonnaise, a smart swap that brings in healthy fats without the refined seed oils found in most store-bought versions. A hit of fresh lemon juice and zest, a little Dijon, and a handful of chopped parsley keep everything bright and herbaceous rather than heavy. Finely diced celery adds a satisfying crunch, while red onion brings just enough bite to balance the richness of the tuna. The whole thing comes together in minutes with no cooking required — just halve, fill, and serve. Makes 4 servings, and they disappear fast.
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet bell peppers (about 16–18 peppers)
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp avocado-oil mayonnaise
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Halve each mini bell pepper lengthwise and remove the seeds and any white ribs, leaving clean pepper boats. Arrange them cut-side up on a cutting board or serving platter.
- 2
In a mixing bowl, combine the drained tuna, avocado-oil mayonnaise, celery, red onion, lemon juice, lemon zest, parsley, Dijon mustard, salt, pepper, and smoked paprika, if using. Stir until evenly combined and the tuna is broken into small, uniform flakes.
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