The baked peppers stuffed with potatoes and tuna are a main course that’s extremely simple to make and very tasty. They can be eaten hot or at room temperature. This is an easy pepper recipe that’s perfect when the vegetables are in season, as good as Mediterranean-style tuna-stuffed peppers or baked peppers with cherry tomatoes and Parmesan.

To prepare the baked peppers stuffed with tuna and potatoes, you should first cook the potatoes. Once boiled and mashed, combined with the tuna and a few other ingredients, they will become the base of the filling for the dish. A very inviting creamy filling: if you follow the recipe, the peppers will be perfectly cooked, tender, and flavorful.

Ready to head to the kitchen? Let’s find out how to make baked peppers stuffed with tuna and potatoes, but first take a look at the recipe for Cheese-Gratin Pepper Rolls, peppers stuffed with potatoes, prosciutto and smoked provola, and rice-stuffed peppers cooked in the air fryer.

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How to make baked peppers with tuna and potatoes

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 45 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 peppers (meaty, medium-sized)
1.1 lb potatoes
to taste parsley
to taste black pepper
to taste salt
to taste extra virgin olive oil
4 oz tuna in oil (drained)
1/3 cup grated hard cheese (like Grana Padano or Parmesan)
5 oz mozzarella

Tools

1 Baking dish
1 Pot
1 Bowl
Oven

Baked Peppers with Tuna and Potatoes

Start by cooking the potatoes: rinse them, place them in a pot filled with water, add salt and bring to a boil. Cook for 35–40 minutes or until a fork easily pierces them. Drain and let them cool until lukewarm.
Choose meaty yellow or red peppers; yellow ones have a milder flavor.
Cut them in half and remove the seeds and membranes. Place them in a baking dish suitable for their size so they are not too far apart. Brush them with olive oil, sprinkle with a little salt and bake for 20 minutes at 356°F, preferably with the fan setting (for a conventional oven bake for 25 minutes).
Peel and mash the potatoes; if you use a potato ricer you don’t necessarily need to peel them, as the skin will remain inside.
Add chopped parsley, salt, olive oil, black pepper, the drained tuna and the grated cheese to the potatoes. Mix well and add two-thirds of the mozzarella cut into cubes (mozzarella has a neutral flavor but will add creaminess to the filling).
Remove the peppers from the oven and fill them generously with the mixture you prepared. Scatter the remaining mozzarella cubes on top, drizzle with a little oil and sprinkle with breadcrumbs. Bake in a fan-assisted oven for another 25 minutes at 356°F (fan) or in a conventional oven for the same time.
Be careful they don’t burn during baking; if they do, lower the temperature by 18°F.
Remove from the oven, let cool slightly and serve while still warm. They are also good at room temperature.
If you liked this recipe, also check out:
– Easy and Quick Pepper Cream for Pasta, Bread, Pizza, Bruschetta;
– Light Chicken and Peppers in a Pan;
– Pepper Medallions;
– Melty Cheese Pepper Rolls;
– Lemon Pepper Salad;