Here I am again with a new easy easy recipe and very tasty! Today we prepare stuffed peppers with tuna and potatoes together.
A simple and very tasty dish, also great cold. Stuffed peppers are a typical dish in various countries. They can be stuffed in various ways. With meat, tuna, or rice, enriched with capers, olives, anchovies, etc.
I chose to stuff the peppers with the classic filling based on tuna. To make them more appetizing, I also added boiled potatoes, capers, and smoked provola.
The result is a really special dish! Easy to prepare and very tasty! Stuffed peppers are excellent both hot and cold. In the latter case, we can also serve them for an appetizer or starter and slice them.
If you are pepper lovers, you cannot miss these proposals! Gratinated chicken thighs with peppers and zucchini; oven-roasted peppers, or simply cooked in a pan with potatoes and sausage. Try them also stuffed with risotto with speck and mozzarella, a real treat!
Are you on a diet and prefer a lighter and fresher version? Here are the cold rolls of roasted peppers, amazing! But now let’s see how to prepare stuffed peppers with tuna and potatoes.
Before looking at the recipe, I’ll leave you some more ideas for lovers of easy and quick recipes
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- 3 bell peppers (3 or 4 medium-sized are fine)
- 1 egg (medium whole)
- 2.5 oz stale bread
- 2 cans tuna in oil (2.8 oz each or 1 of 5.6 oz)
- 7 oz potatoes (weight without peel)
- 0.35 oz pickled capers
- 3.5 oz smoked provola cheese
- as needed salt
- as needed pepper
- as needed chopped parsley
- as needed olive oil
- 1 clove garlic (only if you like)
Tools
- Casserole
- Pan
- Chopping board
- Potato masher
- Bowl
- Knife
- Ladle
Preparation of Stuffed Peppers with Tuna and Potatoes
To prepare the stuffed peppers, you can use either horn peppers (the long ones) or the square type (yellow or red).
Wash the peppers well, remove the top part and the seeds inside with a knife.
Do this operation gently to avoid breaking the peppers
Now prepare the filling. First, boil the potatoes and, once cooked, mash them with a fork.
Take a couple of slices of stale bread, lightly moisten them and crumble them with your hands.
In a bowl, place the previously drained tuna from the oil (you can also use natural tuna).
Add the mashed potatoes, season with salt and pepper, and mix.
Add the capers, one whole medium egg, and the crumbled stale bread crumb.
Add some fresh chopped parsley and, if you like, some thinly sliced garlic.
Mix all the ingredients well with a fork.
Finally, cut the smoked provola into cubes and add it to the filling. Mix well.
Adjust the salt and fill the peppers with this delicious filling.
Push the filling with your fingers so that it can reach the bottom of the pepper.
I was really generous with the filling and prepared 3, but with these doses, you can fill even 4.
Once filled, take a non-stick pan and pour a few tablespoons of olive oil.
Brown a clove of garlic and then place the stuffed peppers on the bottom of the casserole.
Season the skin of the peppers with salt and cook them over medium heat for about 30 minutes.
For the first 15 minutes, I recommend cooking the stuffed peppers with a lid.
After the time has passed, remove the lid to prevent the peppers from releasing too many vegetable juices.
Continue cooking, turning them occasionally until they are nice and golden.
Once ready, plate the stuffed peppers and pour some of the cooking sauce over them!
Oh my goodness, what a treat! Stuffed peppers are excellent both hot and cold.
I hope you enjoyed this recipe! Come back to visit me soon!
Recipe and Photo Gabry © all rights reserved
