If you’re craving a classic tuna melt with a nutritious twist, these Bell Pepper Tuna Melts are calling your name. Instead of bread, I fill colorful bell pepper quarters or halves with creamy tuna salad and top it off with melty cheese for a satisfying, low-carb spin on the beloved sandwich.

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This recipe was easy and delicious! The taste is savory and satisfying. did not miss the bread!

Christine
(5 stars) 5 ratings
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They’re easy to make, filled with protein and omega-3s, and deliver the perfect balance of crunch and gooey goodness in every bite. Plus, they’re endlessly customizable—mix in your favorite seasonings, swap the cheese, or add extra veggies for a deliciously personalized meal. I like to make this for a quick lunch or light dinner— and it always hits the spot! 

Why you’ll love this recipe:

  • High-protein & nutrient-rich: Each serving delivers lean protein, omega-3 fatty acids, and essential vitamins, supporting brain health, heart health, and overall wellness.
  • Low-carb and gluten-free-friendly: Swapping bread for bell peppers reduces carbs while adding fiber, vitamin C, and a natural sweetness that pairs perfectly with the savory tuna filling.
  • Customizable: Use your favorite cheese, add a kick of spice, or toss in extra veggies. This recipe is flexible, so you can make it your own.
  • Meal-prep approved: Great for all ages, reheats well, and can be made in advance for an effortless meal the next day.

I’ve always loved a good diner-style tuna melt—the golden, gooey cheese, the creamy tuna salad, the satisfying bite. Ahhh, pure comfort! But over the years, I’ve found ways to reimagine my favorites with a fresh, feel-good spin. This version is easy peasy and delivers the same flavors I love.

Step 1:  In a bowl, mix tuna, mayo, celery, onion, lemon juice, Dijon mustard, garlic powder, optional herbs, salt, and pepper.
Step 2: Lay the bell pepper quarters cut side up on the baking sheet. 
Step 3: Spoon the tuna mixture evenly into each red pepper quarter.
Step 4: Top with cheddar cheese and bake until melted and bubbly.

Swapping out traditional bread for bell peppers makes this a lower-carb way to enjoy a classic tuna melt while adding fiber and vitamin C to your meal. Bell peppers not only provide a gentle crunch (after heating in the oven they become softer and more tender) but also support immune health with their antioxidant-rich nutrients. Additionally, choosing canned light tuna in water over canned white (albacore) tuna is a smart move for mercury-conscious eaters. Light tuna, often sourced from skipjack, has significantly lower mercury levels, making it a safer choice for regular consumption while still providing a great source of lean protein and omega-3s.

Bell peppers have been a staple in my kitchen for years, especially when it comes to clever swaps that don’t skimp on satisfaction. One of my all-time favorite ways to use them? Nachos. Enter my Bell Pepper Nachos—whether it’s the classic fully loaded version or my Buffalo Chicken twist, they’re out-of-this-world delicious! Think all the cheesy, saucy, crave-worthy goodness you love, but with a fresh, crunchy base that adds extra nutrition. Trust me, once you try them, you’ll be hooked! These Healthy Bell Pepper Pizzas with Ground Turkey are a must-try!

You can also load my Mediterranean Chopped Salad into a bell pepper!

(5 stars) 5 ratings

Bell Pepper Tuna Melts

Instead of bread, colorful bell pepper quarters or halves are filled with creamy, protein-rich tuna salad and topped with melty cheese for a satisfying, low-carb spin on the beloved sandwich.
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients
 

  • 1 large red bell pepper, quartered
  • 1 (5-ounce) can light tuna in water, drained
  • 3 to 4 tablespoons light mayo
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced celery
  • ½ to 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 slices cheddar cheese, broken in half (or ¼ cup shredded)
  • 1 to 2 tablespoons chopped fresh parsley or dill to mix in with tuna salad or for garnish, optional

Instructions
 

  • Preheat oven to 375°F. Line a baking sheet with optional parchment paper for easy cleanup. Set aside.
  • Prepare tuna salad: In a bowl, mix tuna, mayo, celery, onion, lemon juice, Dijon mustard, garlic powder, optional herbs, salt, and pepper.
  • Assemble: Lay the bell pepper quarters cut side up on the baking sheet. Spoon the tuna mixture evenly into each piece and top with cheddar cheese (half slice over each).
  • Bake and serve: for about 10 minutes, until the cheese is melted and bubbly. Remove from the oven and sprinkle with optional paprika and/or fresh herbs before serving.

Notes

Storage:
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or microwave until warmed through.
Variations:
• Spicy kick: Add chopped jalapeños or a dash of hot sauce to the tuna mix.
• Mediterranean twist: Swap cheddar for feta cheese and add chopped olives.
• Dairy-free: Use a dairy-free cheese alternative or skip the cheese and sprinkle with nutritional yeast for a cheesy flavor.
• Extra sweet crunch: Mix in finely chopped apple and almonds for added flavor and texture.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 450Carbohydrates: 17gProtein: 40gTotal Fat: 26g— Unsaturated Fat: 16g— Saturated Fat: 10gCholesterol: 100mgSodium: 940mgPotassium: 687mgFiber: 4gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0gVitamin A: 5224IUVitamin C: 212mgCalcium: 325mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!