Tuna stuffed peppers are an ideal side dish to prepare in the summer.
Yes, in the summer, there are plenty of vegetables, and they are excellent stuffed with whatever we like.
We like it a bit less to turn on the oven due to the extreme heat 🙁
This summer is very hot and scorching, and I have reached a point where I can’t stand it anymore: I sweat a lot, not only when moving but often even when standing still.
I’ve never experienced anything like this before. I can’t wait for it to cool down a bit, but I think we’ll have to wait a while longer.
Returning to the recipe, I wanted to tell you that yesterday I bought some peppers to make a savory pie and peperonata, but at the last minute, I decided to stuff them.
The stuffing is made of tuna, cherry tomatoes, breadcrumbs, and it’s all seasoned with oil, salt, and pepper.
If you want to make the filling more enticing, you can add some olives.
I prepared these peppers for today’s lunch and served them as a side dish with some fish skewers.
So what are you waiting for? Prepare them too 😉
P.S.: Why don’t you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 207.51 (Kcal)
- Carbohydrates 22.07 (g) of which sugars 12.78 (g)
- Proteins 13.90 (g)
- Fat 6.68 (g) of which saturated 0.96 (g)of which unsaturated 0.66 (g)
- Fibers 4.63 (g)
- Sodium 530.09 (mg)
Indicative values for a portion of 250 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 Tuna Stuffed Peppers
- 2 peppers
- 7 oz natural tuna
- 1.5 cups cherry tomatoes
- as needed breadcrumbs
- 2 tbsps extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Baking tray
- 1 Parchment paper
Steps for Tuna Stuffed Peppers
Clean the peppers by removing the cap, cut them in half, and remove the white filaments and seeds inside.
In a bowl, place the halved cherry tomatoes, drained tuna, and breadcrumbs.
Stir with a spoon and season with oil, salt, and pepper.
Place the peppers in a baking tray lined with parchment paper and fill them with the prepared mixture.
Preheat the oven to 392°F (200°C) in static mode and bake the peppers for about an hour or until they are gratinated.
Serve the tuna stuffed peppers hot or at room temperature.
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