Tuna and olive stuffed peppers baked in the oven are a simple, quick, and delicious dish. I love peppers, especially paired with tuna, so I prepared some delicious peppers stuffed with a soft and tasty filling that is prepared in a flash by putting all the ingredients in a blender. Delicious hot and great cold, tuna and olive stuffed peppers are a real treat, 10 minutes and into the oven, perfect as an appetizer or main course, worth turning on the oven despite the heat 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 5.3 oz canned tuna in oil
- 5.3 oz breadcrumbs (from bread)
- 3 bell peppers
- 3 cherry tomatoes
- 1 tbsp black olives (pitted)
- 1 clove garlic
- to taste basil
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
- to taste pecorino cheese (grated)
Steps
Tuna and olive stuffed peppers are very simple and quick to prepare. First, quickly blend the breadcrumbs with the cherry tomatoes, a few basil leaves, garlic, and pitted olives.
Add the drained tuna, a drizzle of extra virgin olive oil, salt, black pepper, and a bit of oregano, and give it a good stir.
Cut the bell peppers in half, remove the stem and seeds. Place the peppers on a baking tray, salt them, and fill them with the prepared stuffing.
Finish the tuna and olive stuffed peppers with a sprinkle of grated pecorino cheese, a drizzle of extra virgin olive oil, and bake them in a preheated oven at 392°F for about 25 minutes.
Notes:
Tuna and olive stuffed peppers can be kept at room temperature for a few hours or in the refrigerator for a couple of days. Instead of breadcrumbs, you can use white sandwich bread. For an even tastier filling, add some mozzarella, smoked cheese, or any melting cheese of your choice. You can also cook them in an air fryer at 356°F for 22-25 minutes.
More recipes with peppers HERE
