Tuna Stuffed Peppers

Name: Tuna Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Bell peppers 2; Tuna in water (drained weight) 10 oz; Cherry tomatoes 1 ½ cup; Breadcrumbs ½ cup; Extra virgin olive oil 2 tbsp; Basil to taste; Fine salt to taste; Black pepper to taste

it fr de es br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Tuna stuffed peppers are a real hit in Southern Italy, especially when the summer heat makes you crave something fresh but still filling. The combo of meaty bell peppers and tuna is just perfect. Really, it is. Plus, throw in juicy cherry tomatoes, tender breadcrumbs, and loads of fresh basil. Seriously good stuff. With this easy tuna stuffed peppers recipe, you get that classic Italian vibe right at your table, whether you’re sitting down for a second course or making it the main event.

In Naples, folks sometimes mix it up with sausage and meat, but in this summery version, tuna stuffed bell peppers totally steal the show. Once they are baked, the peppers turn all golden and a bit crispy on top—super satisfying. The freshness from the basil and tomatoes gives it a nice balance, so it never feels heavy, even on those warmest days. Different regions in Southern Italy have their own spins on stuffed peppers. I mean, they add rice or make them vegetarian. And the sauce? It’s really about what you like.

That’s what makes these tuna stuffed peppers fun—you can play around with fillings, but the simple combo of moist tuna, basil and those sweet, tangy tomatoes always hits the spot. There's a reason why these baked tuna stuffed peppers show up at big family meals or casual lunches with friends. They're easy to whip up, and they taste just as good at room temp as fresh out of the oven.

You might spot some folks serving a version packed with rice, but the low-carb twist from Southern Italy keeps things light and lets the tuna shine. Give these peppers a try when you’re after something that feels special but doesn’t take a ton of work. Don’t be surprised if everyone goes back for seconds. Pretty much guaranteed. That mix of tender peppers and savory tuna just never gets old, especially with a few local twists from your own kitchen. Whether you serve them at a beautiful beachside gathering or a cozy dinner, they’re sure to impress—no question.

How to prepare Tuna Stuffed Peppers

To prepare the tuna stuffed peppers, first clean the peppers: remove the cap, then cut them in half lengthwise 1 and remove the internal filaments and seeds 2. Wash the cherry tomatoes and chop them roughly 3.

Drain the tuna and place it in a bowl, then mash it with a fork 4. Add the cherry tomatoes 5 and breadcrumbs 6.

Season with 2 tsp of oil, salt 7, and pepper, then add the torn basil leaves 8. Mix well to combine the ingredients 9.

At this point, place the peppers on a baking sheet lined with parchment paper and fill them with the filling 10. Add the remaining 1 tbsp of oil on top 11 and bake in a preheated static oven at 350°F for about 30 minutes or until they reach the desired tenderness. Remove from the oven when the peppers are tender and well gratinated. Your tuna stuffed peppers are ready to be served, hot or at room temperature 12!

Storage

Tuna stuffed peppers can be stored in the refrigerator for 1-2 days in an airtight container.

The filling can be prepared a few hours in advance and stored in the refrigerator.

Freezing is not recommended.

Tip

If you prefer an even softer result for your tuna stuffed peppers, you can also cook them covered with aluminum foil or parchment paper for most of the cooking time and then remove it for the final gratin.

If you like the combination of these two ingredients, try them also in a pasta dish with the Pasta with peppers and tuna recipe!

For the translation of some texts, artificial intelligence tools may have been used.

Tuna Stuffed Peppers

PRESENTATION

How to prepare Tuna Stuffed Peppers

Storage

Tip

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