STUFFED PEPPERS WITH TUNA are a simple and wholesome dish from family tradition that can be offered on any occasion, always to great satisfaction. A few simple ingredients turn garden vegetables into a true delicacy, giving them all the simple yet wonderful aromas and flavors of our beloved Mediterranean. It’s a dish that can be served hot, just out of the oven, or warm — perhaps taken to a picnic or presented on a summer buffet with friends.
The particularity of these stuffed peppers lies in the filling, made of bread, tuna, olives and parsley: simple flavors that pair very well together. Choosing the right peppers is very important — they should be meaty and fragrant so they keep their texture and add sweetness and aroma to the dish. Follow the photo-recipe and you’ll see that with little effort and in a short time you’ll have a wonderful dish on the table that everyone will praise.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 red bell pepper (medium)
- 1 yellow bell pepper (medium)
- 8.5 oz tuna in oil
- 1 egg
- 2.5 oz sandwich loaf (or chopped crumb)
- 10 Taggiasca olives
- 1 oz Parmesan cheese
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
YOU’LL NEED FOR THE STUFFED PEPPERS WITH TUNA
- 1 Food processor
- 1 Bowl
- 1 Baking dish
- 1 Knife
- 1 Cutting board
PREPARATION: STUFFED PEPPERS WITH TUNA
Put the sandwich loaf or the bread crumb in the mixer and roughly chop it.
Drain the tuna from the oil and transfer it to a bowl. Add the chopped bread, the egg, the Parmesan, the olives cut into pieces, the parsley and salt.
Mix everything well and set aside.
Wash the peppers and cut them in half lengthwise. Remove the seeds, sprinkle with salt and brush with oil.
Fill them with the stuffing, press it down and transfer everything to a baking dish. Drizzle with a little oil and add some salt.
Bake the stuffed peppers with tuna in a preheated static (conventional) oven at 374°F for 35 minutes. After the first 20 minutes, cover the baking dish with a sheet of aluminum foil to prevent the surface from drying out too much.
Once cooked, let them rest for 5 minutes before serving.
