These Mini Bell Pepper Carrots with Tuna are a fantastic Easter appetizer. They look cute, taste delicious, and are so easy to make with just five ingredients. Bonus? These savory bites come together in under 10 minutes. Can’t lose.
To make these stuffed mini bell peppers, start by combining the drained tuna, mayo, minced pickle, and chopped dill. Set aside. Prepare the mini bell peppers by slicing them in half lengthwise and removing the seeds and stems. Place small bunches of fresh dill fronds into the peppers and spoon the tuna mixture over. You can make this appetizer ahead of time and store in the fridge until ready to serve. Double the recipe to make enough for a crowd.
To make the Mini Bell Pepper Carrots with Tuna, you will need the following ingredients:
In a bowl, mix together 1 can drained tuna with 2 tablespoons mayonnaise, 1 minced pickle, and 2 teaspoons chopped fresh dill.
Slice 4 orange mini bell peppers in half lengthwise. Remove the seeds, insides of the peppers, and stems.
Make 8 small bunches of fresh dill and place them into the peppers where the stems were removed.
Stuff the peppers with tuna mixture and use a spoon to push it down evenly into the peppers. Chill until ready to serve.
Serve and enjoy!
Looking for an easy appetizer to serve this Easter? Make a batch of these Mini Bell Pepper Carrots with Tuna for your holiday gathering! Cute, delicious, and easy to make. Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.
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