Stuffed Topepo Peppers with Tuna and green olives, a simple and quick recipe that requires little cooking.
Just blanch the peppers for a few minutes, let them cool, and then fill them as you like.
Topepo peppers are small and meaty peppers, generally found in southern Italy.
They are sweet and, when fully ripe, turn from green to red.
They are perfect for stuffing and hold up well when cooked both in the oven and in a pan.
If you love pepper recipes, here are some ideas for inspiration.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5 peppers (Topepo type)
- 3.5 oz canned tuna in water
- 1.75 oz cherry tomatoes
- 1 oz green olives (Pitted)
- 1 tbsp extra virgin olive oil
- 1 pinch fine salt
Tools
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
- 1 Colander
Steps
To prepare the Stuffed Topepo Peppers with Tuna, first, wash, dry, and remove the caps from the peppers.
Remove the seeds inside.
Blanch them in a pot with plenty of water along with all their caps for 10 minutes.
I advise against longer cooking time to avoid the pepper getting too soft.
Let the peppers cool upside down in a colander along with the caps.
This way, the cooking water inside the peppers will drain out.
Meanwhile, prepare the filling.
Wash and dice the cherry tomatoes.
Slice the pitted olives into rings.
Add them to the bowl with the tuna.
Add a drizzle of oil, a pinch of salt, and mix.
Fill the peppers with plenty of stuffing only when they are well cooled.
Let them rest in the refrigerator until serving time.
Serve them covered with their caps for a nicer presentation.
