Tuna Stuffed Peppers, Very Easy Recipe

Tuna Stuffed Peppers, a tasty variant of stuffed peppers with a delicious filling of tuna and cherry tomatoes.

The recipe is very simple and with a little attention to the cooking of the peppers you will have a perfectly cooked shell and a soft and juicy filling that doesn’t dry out during cooking.

For optimal success of the dish, I suggest choosing peppers that are large enough and regular in shape to facilitate filling. Red and yellow peppers tend to be sweeter, while green ones have a more pronounced flavor.

This recipe is naturally lactose-free!

At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the contact form you find at the bottom of the page.

In conclusion, tuna stuffed peppers are a tasty and easy dish to prepare, perfect for a summer dinner or as an appetizer.

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Tuna Stuffed Peppers
  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 20 Minutes
  • Portions: 4 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer, and Autumn
182.07 Kcal
calories per serving
Info Close
  • Energy 182.07 (Kcal)
  • Carbohydrates 12.26 (g) of which sugars 3.27 (g)
  • Proteins 15.66 (g)
  • Fat 7.35 (g) of which saturated 1.58 (g)of which unsaturated 3.17 (g)
  • Fibers 1.46 (g)
  • Sodium 285.82 (mg)

Indicative values for a portion of 120 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 Meat Stuffed Peppers

  • 2 peppers
  • 5.6 oz tuna in oil
  • 2 slices white bread
  • 1 egg (medium)
  • 1.8 oz cherry tomatoes
  • to taste basil
  • to taste salt
  • to taste black pepper
  • to taste extra virgin olive oil

Tools

  • Cutting Board
  • Knife
  • Bowl
  • Spoons
  • Baking Tray
  • Parchment Paper

Recipe for Tuna Stuffed Peppers

  • Start the preparation of the tuna stuffed peppers by washing the peppers.
    Cut them in half, remove the top part with seeds and the white internal parts.
    Level the top and keep the cut pieces aside for the filling.

  • Place the peppers on a baking tray covered with parchment paper.
    Season them with salt and extra virgin olive oil.
    Bake in a static oven at 392°F (or 356°F ventilated) for about 20 minutes.

  • In the meantime, prepare the filling: put the broken white bread and drained tuna in a bowl.

  • Add also the reserved pepper pieces, washed cherry tomatoes cut in half or quarters (depending on size), and a few leaves of fresh basil.

  • Continue the preparation by seasoning the filling with salt and black pepper.
    In a smaller bowl, beat the egg and add it to the rest of the ingredients.

  • Mix well until the egg is completely incorporated: you should get a mixture that is workable with your hands and not too sticky.

  • Remove the pepper shells from the oven and fill them with the freshly prepared filling.
    Complete the preparation with a drizzle of extra virgin olive oil.

  • Put everything back in the oven and cook at the same temperature for another 15-20 minutes.
    Serve the tuna stuffed peppers immediately, garnishing them with a few fresh basil leaves.

  • Don’t miss the collection RECIPES WITH PEPPERS

    Tuna Stuffed Peppers

Tuna Stuffed Peppers

Refer to this section to clarify your doubts, if you can’t find an answer to your question, comment or write to me using the form below.

Try also the Gratinated Peppers with Anchovies and Cherry Tomatoes

  • How long do they keep?

    Tuna stuffed peppers can be stored in the refrigerator in an airtight container for 2-3 days. You can also freeze stuffed peppers. To do so, place them on a tray and freeze them individually. Once frozen, transfer them to freezer bags. To reheat them, thaw them in the refrigerator overnight and then heat them in the oven.

  • Can I enrich the filling with other ingredients?

    You can add rice, boiled potatoes, and/or grated cheese to the filling.

  • Can I prepare them in advance?

    You can prepare the stuffed peppers in advance and store them in the refrigerator before cooking them. This can be helpful if you have guests and want to have everything ready in advance.

  • What wine can I pair it with?

    A fresh and light white wine, such as Vermentino or Pinot Grigio, pairs perfectly with the taste of tuna and peppers.

Try also the Whipped Feta with Peppers!

For questions or curiosities, or if you want to collaborate with me, use the contact form below:

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lydiaincucina

Lydia in the Kitchen is my space dedicated to the passion for food, where I share simple, seasonal, and creative recipes. I love experimenting without preconceptions, alternating traditional dishes with original ideas, both sweet and savory, with special attention to conviviality and the pleasure of being at the table.

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