Stuffed peppers with tuna and capers are one of my preferred versions to stuff peppers because, unlike the classic meat version, the combination of tuna, bread and capers is lighter and less demanding.
You will also appreciate this Roman recipe for stuffed peppers with tuna and capers, even if slightly revisited with a touch of creativity — otherwise, where’s the fun in being in the kitchen? And since I like to create even during the holidays, read the recipe for the Christmas star with tuna and peppers, which I think you can prepare all year round in a round or square pan.
Also, these tasty stuffed peppers with tuna, bread and capers are a complete dish that you can serve hot or cold — a convenient and practical one-dish meal to take on a picnic outdoors.
- Difficulty: Easy
- Cost: Inexpensive
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 yellow bell peppers (large and smooth)
- 10.6 oz tuna in oil (about 2 large cans)
- 3 cups stale bread
- 1 egg
- garlic (1 clove)
- 1 bunch parsley
- 2 tbsp grated Parmesan cheese
- pickled capers (1 heaping tablespoon)
- fine salt (1 1/2 tsp)
- black pepper (a pinch)
- to taste olive oil
- to taste cherry tomatoes and olives (for garnish)
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Tools
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Preparation
Select the most regular peppers you have, then wash them and remove the seeds and internal ribs.
Cut them in half and arrange them in a baking dish lightly brushed with oil, and sprinkle a pinch of salt inside each pepper.
In a bowl put the stale bread with a little water and let it soak. Then squeeze the bread and put it in a blender together with the tuna, the garlic clove and the parsley. Blend and transfer the mixture to a bowl.
Add the egg, the Parmesan, the whole capers, the salt and the pepper to the mixture and mix everything together. If the mixture is too soft, you can adjust the consistency by adding a few tablespoons of breadcrumbs.
Finally, fill the peppers with the tuna mixture, making sure to distribute it well even into the folds. Finish the filling by garnishing with a few slices of tomato and some olives.
Drizzle all the peppers in the baking dish with a little olive oil and bake them in a preheated oven at 356°F for 45 minutes, until they are cooked and golden.
