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Mini Bell Pepper Carrots with Tuna

Mini Bell Pepper Carrots with Tuna

These Quick and Easy to Make Mini Bell Pepper Carrots with Fresh Dill and Tuna Salad, are a Delicious Healthy Sugar Free Easter Treat! The Orange Mini Bell Peppers are sliced in half and used to make the Carrots and the Small Bunches of the Fresh Dill are used to make the Carrot Greens. The Bell Pepper Carrots are made with only 5 Ingredients and are Dairy and Gluten Free as well as Low Carb and Keto! 
5 from 3 votes
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Course: Keto / Low Carb Lunch
Cuisine: American
Keyword: Easter, gluten free, Keto, Low Carb, Lunch
Prep Time: 10 minutes
Servings: 4
Calories: 97kcal
Author: Lyndsay Baker


  • 4 Baby Bell Peppers orange
  • 1 Can Tuna 5 oz
  • 2 Tbsp Mayo
  • 1 Medium Pickle minced
  • 1 Bunch Dill divided


  • Open and drain off as much of the liquid from the can of tuna as possible. Then in a bowl, mix the tuna with the mayonnaise, the chopped pickle and 2 Tsp of the chopped fresh Dill. 
  • Next slice the orange mini bell peppers in half lengthwise. Remove the the seeds and insides of the the peppers as well as the stems. Then make small bunches with the fresh dill and place them where stems were cut away. ( place them back a bit to keep them from falling out). 
  • Stuff the the cut peppers with the tuna mixture and use a spoon or your fingers to push it down evenly into the peppers. Refrigerate until ready to serve. 



Calories: 97kcal | Carbohydrates: 2.25g | Protein: 6.75g | Fat: 5.25g | Fiber: 1g