Bell peppers rolls with tuna and cream cheese. A delicious, quick, and perfect recipe as a cold summer dish, the roasted peppers are stuffed with a tuna and cream cheese spread, a fresh and light dish. An excellent solution for a dinner with friends.

The bell pepper season has finally started, another vegetable I adore. They color every dish and easily lift your mood.

Delicate and quick to prepare, and believe me, they are uniquely delicious. If you love recipes with bell peppers as much as I do, don’t miss them because they are delicious!

This dish is really very simple, a real breeze, perfect even for those with little cooking experience

They are great to serve as an appetizer or main course, perfect to prepare in advance and enjoy cold. You can enrich them with your favorite ingredients and prepare other vegetables like zucchini or eggplants with this recipe.

I often hear that many can’t digest them, but when I have time, I put them under the oven grill. I roast and peel them, making them much more digestible.

I roasted the peppers in an air fryer, but they can also be roasted in the oven or on the stovetop.

The tuna spread is also great for spreading on croutons, preparing delicious pasta with tuna cream, and delightful canapés, so I recommend doubling the dose!

A very simple recipe that will solve a lunch or dinner. In fact, you can put the stuffed pepper rolls on a plate and enrich them with cherry tomatoes, arugula, or boiled potatoes, and you’ll have a rich, balanced, and tasty dish.

Let’s see how to make bell pepper rolls with tuna!

Difficulty: Very easy
Cost: Low cost
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 5 People
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

126.30 Kcal

calories per serving

Info Close

Energy 126.30 (Kcal)
Carbohydrates 1.30 (g) of which sugars 1.28 (g)
Proteins 7.85 (g)
Fat 9.81 (g) of which saturated 0.57 (g)of which unsaturated 1.17 (g)
Fibers 0.60 (g)
Sodium 266.10 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Bell Pepper and Tuna Rolls

4 bell peppers (2 red, 2 yellow)
7 oz cream cheese (such as robiola or as you prefer)
7 oz tuna in oil
to taste chives (or a sprinkle of parsley)
to taste extra virgin olive oil
salt

Tools

Air Fryers
Blender
1 Plastic Bag

Steps

First, wash the bell pepper, pat them dry with paper towels, and roast them in the air fryer at 375°F for 15 minutes.
(Alternatively, you can roast the bell pepper in the oven at 350°F for 30 or 40 minutes).
After cooking, let the bell pepper cool slightly and peel it.
A little tip; put them in a paper bag (like those for bread), or in a plastic bag (those for freezing). Alternatively, you can also wrap them in baking paper.
Close the bag and let them rest for about fifteen minutes.
You’ll see the skin will come off very easily.
Then remove the stem and internal filaments and divide it into sections.
Cut from the whole bell pepper 4 long strips to roll, patting them very well with paper towels.
Put the cream cheese in a mixer and add the drained tuna in oil, extra virgin olive oil, and a pinch of salt.
Blend to your desired consistency, whether finer or more rustic.
Place the mixture in a bowl and stir with a spoon until you get a creamy mixture.
Using a teaspoon, stuff the bell pepper strips with the obtained cream and roll them, forming rolls.
As you prepare the bell pepper rolls, place them on a plate.
Sprinkle with chopped chives and a drizzle of extra virgin olive oil.
Put the rolls in the fridge and serve cold.
Enjoy your meal.