Tuna stuffed peppers are a classic Calabrian summer dish.
What a delight stuffed peppers are, even tastier with this rich and flavorful tuna filling, so not just with meat. As a cooking method for these stuffed peppers, I chose air fryer cooking, it’s the solution for those who are in a hurry, or don’t want to turn on the oven. They can also be cooked in the oven or in a pot with a drop of water at the base. Stuffed peppers can be prepared in advance and served cold, perfect for an appetizer or aperitif, perhaps by finding smaller peppers or serving in small slices. I made them as a single dish, and we devoured them at lunch, truly delightful. If there are leftovers, they are great even without reheating.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Tuna Stuffed Peppers
- 2 yellow peppers
- 2 slices bread
- 4.2 oz tuna in brine
- 2 eggs
- 10 cherry tomatoes
- 10 baked black olives
- to taste salted capers
- to taste parsley
- 2 slices Pecorino cheese
- to taste salt
- to taste extra virgin olive oil
Tools for Preparing Tuna Stuffed Peppers
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Air fryer
Steps to Prepare Tuna Stuffed Peppers
We wash the peppers, cut them in half lengthwise, and remove the seeds and internal filaments to obtain 4 pepper boats. We add salt and set aside.
With the bread soaked in water, we prepare the stuffing mixture. We squeeze the bread well, crumble it into a bowl. Add the finely chopped cherry tomatoes, pitted and chopped olives, washed and chopped capers, chopped parsley, diced cheese, and finally the tuna and eggs, a pinch of salt if necessary, and mix well with a spoon.
We stuff the peppers with spoonfuls of the mixture, press with the spoon until the stuffing is used up.
We transfer to the air fryer basket, spray with extra virgin olive oil, and cook for about 15 minutes at 356°F. Alternatively, we can bake for about 30 minutes at 356°F or cook in a pan or pot with a lid, with a little oil and water over low heat for 15-20 minutes
In just a few minutes the peppers will be ready, perfect to enjoy hot, but also delicious cold, prepared a little in advance.
