Spicy jalapenos, stuffed with creamy tuna salad and wrapped with bacon. All cooked to perfection on the grill!
Eating a “clean diet” can be challenging because most of the foods are fresh and don’t have a very long shelf life. I love having tuna fish on hand, and it definitely has a long shelf life. It’s a food you can always have on hand, which is really convenient!
I wanted to make some tuna stuffed jalapenos (like these that I shared over on Mom’s Best Network), and then I thought to wrap them in bacon. Oh my, they were so delicious!
I’m not a pro at picking out jalapenos. Some of them were really mild, and some were scorching. Eating them was a bit like playing Russian Roulette, you had no idea if yours was going to be mild or burning!
These are perfect as an appetizer, or even a side dish. Heck, with all that protein you could make a few of these your main dish and eat it with a side salad! Either way I hope you like them as much as we did!
Don’t forget to pin this recipe! You know you’ll want to make these for the next summer get-together you have!
- 1 can of tuna
- 3 green onions, finely chopped
- ⅓ - ½ red bell pepper, finely chopped
- 3-4 Tbsp paleo mayo
- 5-7 jalapeno peppers
- 5-7 strips of bacon
- Stir together the tuna, onion, bell pepper and mayo. Season with salt and pepper to taste.
- Cut peppers in half lengthwise and clean out all of the white insides and seeds.
- Stuff each pepper with the tuna mixture.
- Wrap each pepper with a strip of bacon. Smaller peppers might only need ½ a strip of bacon.
- Warm a frying pan over medium heat. Arrange the peppers on the pan so the ends of the bacon are pointing down and will stay closed while cooking. You can secure the bacon with toothpicks if necessary.
- Turn the peppers over so the bacon cooks evently on every side.
- Once cooked remove the peppers and allow them to cool on several paper towels to drain excess oil.
- Serve warm and enjoy!