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    Home » Recipes » Tuna stuffed sweet peppers

    Published: May 25, 2016 · Modified: Dec 14, 2017 by Nicoletta · 10 Comments

    Tuna stuffed sweet peppers

    • 57
    Jump to Recipe

    With the unofficial start of summer next week, it’s almost barbecue season! In celebration, I’ve teamed up with several talented fellow bloggers to bring you 50 recipe ideas for a smashing summer party. I'm sharing with you my Tuna Stuffed Sweet Peppers and below you will find all the links for our #greatbloggerBBQ!

    Tuna stuffed sweet peppers

    I didn't always have an appetite. To say the truth my mother and grandmother had a hard time trying to make me eat. And they did their best to always cook dishes that I enjoyed eating. This way I ended up eating plentiful of pasta and legumes, eggs in tomato sauce and tuna stuffed peppers, that they lovingly made for me.

     

     

    So you can easily imagine why Tuna Stuffed Peppers, are a favorite of mine since childhood. They bring back loving memories and making them is a way of showing my culinary background to the people I love. When I first made tuna stuffed peppers for my husband, he was surprised, and doubtful, since he had always had ground meat stuffed peppers. I explained to him that since I never liked meat, my family had come up with this incredible substitute recipe. And they've become a winner at our place since then.

    Growing up in my family, in Italy, meant we only ate seasonal produces, and since peppers (as well as eggplant, zucchini, tomatoes, and many other vegetables that my family grew in their garden) were on our tables only in the summer, I regularly relate peppers to summer.

    Tuna stuffed sweet peppers

    These sweet, long, red peppers are particularly good when stuffed, they're sweeter and have a thinner and juicier skin than their counterparts. So every time we see them at our Farmer's Market, they end up in our bag.

    Making these Tuna stuffed peppers is incredibly easy.

    The filling is made of the best Italian canned tuna in olive oil together with some of my favorite flavors, flavors that are part of my Italian background: pecorino, parmigiano, capers, garlic, yellow grape tomatoes, herbs, breadcrumbs and bread soaked in milk.

    Tuna stuffed sweet peppers

    I cut the pepper just enough to keep the stem intact and create a pocket for the stuffing and the fillet I took off the top ended up chopped in the stuffing. In the oven they take 20-25 minutes, but you can also make them on the BBQ, and enjoy the outdoor cooking. The result will make everybody happy.

    The flavor of the tuna comes forth right away, followed shortly by the unique and distinct briny taste of the capers, combined with the bread and breadcrumbs, flavored with the herbs and garlic, the cheese, the tomatoes and the finale of each bite that sweet robust smoky flavor of the sweet red pepper.

    If you really like the flavor of this stuffing, you can use bell peppers and stuff them to the max, lol.

    Tuna stuffed sweet peppers

    Buon appetito and enjoy your summer BBQ!

    Song of the day: "Daughter", Pearl Jam.

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    Tuna stuffed sweet peppers

    Tuna stuffed sweet peppers


    • Total Time: 35 minutes
    Print Recipe
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    Ingredients

    Scale
    • 2 sweet elongated red peppers
    • 1 can tuna in olive oil (80 g)
    • 1 Tbsp pecorino, grated
    • 1 Tbsp parmigiano, grated
    • 1 tsp salted capers, chopped
    • 1 small clove garlic, minced
    • 1 small scallion, chopped
    • 2 yellow grape tomatoes, chopped
    • 1 Tbsp breadcrumbs
    • ¼ cup bread soaked in milk
    • few fresh leaves of basil, parsley, oregano
    • salt and pepper to taste
    • 2 Tbsp extra virgin olive oil

    Instructions

    1. Preheat the oven to 350° F.
    2. Wash the peppers under running water, dry them, and without removing the stem cut a slice lengthwise and set aside.
    3. In a small bowl roughly crumble with your hands the crumb of bread. Add some milk just to soften the bread and crumble it more.
    4. In a large bowl, prepare the filling by mixing the tuna, the bread you have previously squeezed from the milk, basil, parsley, oregano, scallion, garlic and capers finely chopped. Then add the grated pecorino and parmigiano, a pinch of salt and freshly ground pepper and the chopped tomatoes.
    5. Add enough olive oil so the mixture is just enough moist and soft but still grainy.
    6. Fill each pepper with the stuffing, but without pressing too much so that the filling remains soft. Sprinkle with the breadcrumbs and drizzle a little more olive oil.
    7. Grease a baking dish and arrange the peppers.
    8. Bake for about 25 minutes in the preheated oven.
    9. Serve warm, but even cold they're awesome!
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes

    Nutrition

    • Serving Size: 2 servings

    Did you make this recipe?

    Tag @sugarlovespices on Instagram and hashtag it #sugarlovespices

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    Tuna stuffed sweet peppers

    #Great Blogger BBQ:
    50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ! #greatbloggerBBQ

    50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ! #greatbloggerBBQ

    Appetizers

    Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
    Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
    Crab, Bacon & Guacamole Crostinis by That Square Plate

    Cocktails and Drinks

    Blackberry Gin Slush by The Speckled Palate
    Homemade Lemonade by Winstead Wandering
    Blood Orange Mocktail by Body Rebooted
    Fleur Collins Cocktail by Hungry Girl por Vida
    Fourth of July Sparkler by Mixplorology
    Black Stripe Cold Rum Cocktail by Honey and Birch
    Fresh Watermelon Mojito by Twin Stripe
    Mint Hibiscus Lemonade by The Little Epicurean
    Wine Slushy by Living Well Kitchen
    Basil Gin Lemonade by Glisten and Grace

    Entrées

    Salt Plate Shrimp by The Mexitalian
    Jamaican Jerk Chicken Burgers by Simple and Savory
    Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
    Memphis Style Pulled Pork by Two Places at Once
    Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
    Amazing Basic Spice Rub for Grilling by An Oregon Cottage
    Mediterranean Chicken Kebabs by PasadenaDaisy
    Smoked Porchetta Pork Loin by Tasty Ever After
    Pressure Cooker Pulled Pork by Appeasing a Food Geek
    Peach Barbecue Sauce by The Beach House Kitchen
    Tuna Stuffed Sweet Peppers by SugarLoveSpices
    Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
    Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
    Sweet & Sour Chicken Kebabs by Tastefully Frugal

    Side Dishes

    Caprese Pasta Salad by Club Narwhal
    Cranberry Almond Broccoli Salad by Two Sisters Kitchens
    Coconut Milk Mac & Cheese by A Little Gathering
    Cherry Quinoa Salad by Food Lovin Family
    Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
    Lemon Rocket Pasta Salad by Lauren Caris Cooks
    Green Goddess Potato Salad by Love & Flour
    Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
    Zesty Potato Skewers by Pamela Salzman
    Quinoa Tabouli by A Fork's Tale

    Desserts

    Banana Pudding Ice Cream Cake by Feast + West
    Strawberry Beer Floats by bethcakes
    Cherry Cheesecake Dessert by The Little Blonde Baker
    Light Berry Angel Food Cake by The Creative Bite
    Lemon Cream Tarts with Berries by Girl Heart Food
    Fresh Strawberry Muffins by Spiced
    Lemon Pie Sundae by Flavours & Frosting
    Strawberry Lemon Shortcakes by Dash of Herbs
    Grasshopper Pie by 2 Cookin' Mamas
    Berry Mango Smoothie Pops by HÄLSA Nutrition
    Mixed Berry Vanilla Bean Cake by Cake 'n Knife
    No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
    Coconut Blueberry & Vodka Ice Pops by Nik Snacks
    Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
    Cherry & Rhubarb Tart by Crepes of Wrath

    Disclosure: All links in our posts are NOT affiliate links. They are only about products or places we normally purchase and like.  

    « Lasagna "bianca" with Asparagus, Peas and Mushrooms
    Lemon Blueberry Buttermilk Waffles »
    • 57

    Loreto

    When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment. Dig deeper →

    Nicoletta

    I love baking and kneading dough because it takes me to a happy place in my soul. Dig deeper →

    Reader Interactions

    Comments

    1. annie@ciaochowbambina says

      May 25, 2016 at 8:45 am

      I can imagine the aroma of your kitchen while these beauties are baking! You have all my favorite flavors in here! So summery and wonderful, my friend! Pinned!

      Reply
      • Nicoletta says

        May 25, 2016 at 8:53 am

        Thanks Annie, the smell is incredible indeed! And they're super flavorful, too. Always happy when you stop by 🙂 .

        Reply
    2. Kelsey @ Appeasing a Food Geek says

      May 25, 2016 at 2:26 pm

      I am a sucker for all things tuna, so this recipe is definitely right up my alley! Loooovvvee! 🙂 Happy #greatbloggerBBQ!

      Reply
      • Nicoletta says

        May 25, 2016 at 5:37 pm

        Thank you Kelsey, this is such a flavorful version of stuffed peppers! Hope you try it! Happy #greatbloggerBBQ!

        Reply
    3. karrie @ Tasty Ever After says

      May 26, 2016 at 3:01 pm

      Loving that you used the long sweet peppers for this Nicoletta! So gorgeous. Can't wait to try it soon and I'll be sure to have some leftovers so I can eat them cold 🙂

      Reply
      • Nicoletta says

        May 26, 2016 at 4:09 pm

        Yes, Karrie, these long sweet peppers are sooo good when stuffed! Hope you like them (even cold) if you try 😉 . Thanks so much for stopping by!

        Reply
    4. Meaghan says

      May 29, 2016 at 12:26 pm

      Loving this recipe!! We eat long sweet peppers stuffed with cheese and basil as a BBQ side dish all summer. I picked up some long peppers at the market this weekend and can not wait to try this week 🙂 Do you always bake in the oven or have you prepared on the BBQ? Also the 1/4 cup of bread soaked in milk was that fresh bread crust? Thanks!

      Reply
      • Nicoletta says

        May 29, 2016 at 4:30 pm

        Thank you! This is such a tasty dish you're going to love it, Meaghan! The 1/4 cup bread is a day or 2 days old bread, crust and inside too. I've only made them in the oven but if you want to cook them on the BBQ you have to stuff them and then cook them on indirect heat to prevent them from burning.

        Reply
    5. Scott Groth says

      August 28, 2016 at 5:29 pm

      Wow! Tuna stuffed peppers are something I've never thought of, but they combine two of my favorite things. Definitely have to try these!

      Reply
      • Nicoletta says

        August 29, 2016 at 9:35 am

        Hey Scott, thanks for stopping by! These are our favorite stuffed peppers. I've never had peppers stuffed with anything else than tuna, but my husband that had meat stuffed ones, loves my version way better 🙂 . Hope you try them, they are incredibly flavorful!

        Reply

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    Hi! We are Loreto and Nicoletta, the foodie duo behind Sugar Love Spices. We love creating in the kitchen using seasonal good quality ingredients that we believe are key to the success of every meal. Come with us as we share traditional Italian recipes and so much more. Having fun in the kitchen is very important to us, and want to share that light heartedness with you. Nicoletta will help you with the sweet things, and I Loreto like to spice things up. Dig deeper →

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