Tuna stuffed peppers are a classic Calabrian summer dish, but so good and easy to prepare that we enjoy them all year round. Cooking them in the air fryer makes them super quick to prepare, perfect even as a main course.
What a delight these stuffed peppers are, even tastier with this rich and flavorful tuna filling, so not just with meat. As a cooking method for these stuffed peppers, I chose the air fryer, it’s the solution for those in a hurry, or who don’t want to turn on the oven. They can also be cooked in the oven or in a pot with a little water at the base. Stuffed peppers can be prepared in advance and served cold, perfect for an appetizer, or aperitif, perhaps finding smaller peppers or served in small slices. I made them as a main dish, and we devoured them for lunch, really delicious. If there are any leftovers, they are also great without heating.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Tuna Stuffed Peppers
- 2 yellow peppers
- 2 slices bread
- 4 oz canned tuna in water
- 2 eggs
- 10 cherry tomatoes
- 10 oven-dried black olives
- to taste salted capers
- to taste parsley
- 2 slices pecorino cheese
- to taste salt
- to taste extra virgin olive oil
Tools for Preparing Tuna Stuffed Peppers
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Air Fryer
Steps for Preparing Tuna Stuffed Peppers
Wash the peppers, cut them in half lengthwise, remove the seeds and inner filaments to obtain 4 pepper boats. Salt them and set aside.
With the bread soaked in water, prepare the filling mixture. Squeeze the bread well, crumble it into a bowl. Add the finely chopped tomatoes, pitted and chopped olives, rinsed and chopped capers, chopped parsley, diced cheese, and finally the tuna and eggs, a pinch of salt if necessary, and mix well with a spoon.
Stuff the peppers with spoonfuls of mixture, press with the spoon until the mixture is used up.
Transfer to the air fryer basket, spray with extra virgin olive oil and cook for about 15 minutes at 356°F. Alternatively, you can bake for about 30 minutes at 356°F or cook in a pan or pot with a lid, with a little oil and water over low heat for 15-20 minutes.
In a few minutes the peppers will be ready, perfect to enjoy hot, but also delicious cold prepared a bit in advance.
