Mediterranean tuna-stuffed peppers — an easy and quick recipe for an original and flavorful summer main course. Some time ago I put together a collection dedicated to the 10 best side dishes with peppers, and I hesitated about adding this recipe there; then I thought it would better fit the collection dedicated to Easy recipes with peppers, like Bell pepper sauce or Oven-baked gratin peppers with cherry tomatoes, and that’s what I did. The recipe for Mediterranean tuna-stuffed peppers is super simple and made with a few basic ingredients, perfect to prepare in advance and great to eat even when it’s hot. Fragrant, tasty and delicious, these pepper boats stuffed with tuna, breadcrumbs, cherry tomatoes, olives, capers and little else are the perfect dinner-saver for a rustic, informal lunch or dinner. Want to try them too? Let’s go to the kitchen — this recipe will win you over. But before you run to the stove, as always I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Also check out these tasty recipes with peppers:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Mediterranean tuna-stuffed peppers
- 4 bell peppers (large, preferably yellow and red)
- 10.6 oz sandwich bread (pancarrè) (or bread crumbs; about 10.6 oz (≈12 slices or ~3 cups torn bread))
- 7 oz cherry tomatoes
- 1 spring onion (small)
- 5.3 oz tuna (in water or oil, drained (about one standard 5-oz can))
- 2 oz Parmesan (or Grana Padano)
- 1.1 oz olives
- 2 tbsp raisins
- 2 tbsp pine nuts
- 1 tbsp capers
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- to taste oregano
Tools
- Bowl
- Baking dish
- Oven
Preparation
Choose meaty yellow or red bell peppers; the yellow ones have a milder flavor.
Cut them in half and remove seeds and white membranes, place them in a baking dish suitable for their size, brush them with olive oil, sprinkle with a little salt and bake 15–20 minutes at 392°F in conventional mode. Chop the bread or the crumb and collect it in a bowl together with
the cherry tomatoes cut into pieces, the chopped spring onion and a generous drizzle of olive oil.
Mix, then continue by adding the cheese, the drained tuna, the raisins, the olives, the capers and the pine nuts,
black pepper and oregano. Work it with one hand, roughly kneading everything together. Remove the peppers from the oven and fill them with this mixture.
Return to the oven for 10 minutes at 392°F, just enough to let them gratinate a little, then remove. The oven-baked tuna-stuffed peppers are ready to be served and are also excellent at room temperature.
Storage
The tuna-stuffed pepper boats keep in the fridge for 2 days, well sealed in an airtight container. I recommend reheating them or letting them come to room temperature before serving.
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