Peppers Stuffed With Tuna
Colorful stuffed peppers filled with a savory tuna mixture, topped with cheese and breadcrumbs, baked to perfection—ideal for a flavorful and satisfying appetizer or main course.
Ingredients
Instructions
- Cut a slice from the stem end of each pepper and remove the seeds.
- Parboil the peppers for 3 minutes and then cool them.
- Mix together tuna, stale bread crumbs, and tomato pulp in a bowl.
- Add salt, pepper, and onion juice to the tuna mixture.
- Place the peppers in muffin tins and fill them with the tuna mixture.
- Cover the filled peppers with buttered bread crumbs and top with cheese.
- Bake the stuffed peppers for 20 minutes.
- Cover with your favorite sauce before serving.
Tips & Substitutions
For added flavor, consider mixing in some chopped olives or capers with the tuna filling. If you don't have stale bread crumbs, you can quickly toast fresh bread and pulse it in a food processor. You can also substitute tuna with canned salmon or shredded chicken for a different twist. To enhance the dish, try adding diced celery or bell peppers to the stuffing mixture.
Serving Suggestions
These stuffed peppers pair beautifully with a crisp green salad or steamed vegetables for a complete meal. Consider serving them alongside your favorite sauce, like a tangy marinara or a zesty aioli, to enhance the flavors. For a Mediterranean twist, serve with a side of couscous or quinoa salad, which complements the dish well.
Storage & Reheating
To store leftovers, place the stuffed peppers in an airtight container in the refrigerator for up to three days. When reheating, cover with foil to prevent drying out and bake at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave them, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Stuffed With Tuna contains roughly 49 calories, with 9g protein, 3g carbohydrates, and 1g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1273mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peppers instead of canned tuna?
Yes, you can use fresh ingredients like cooked chicken or even roasted vegetables as a filling instead of canned tuna. Just ensure they are seasoned well to maintain flavor. For a seafood alternative, try using poached salmon in tomato broth for a delightful twist.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the stale bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients, including the canned tuna and sauces, are labeled gluten-free to avoid cross-contamination.
Can I prepare the stuffed peppers ahead of time?
Absolutely! You can prepare and stuff the peppers a day in advance and store them in the refrigerator until you're ready to bake. Just add a few extra minutes to the baking time if they are chilled from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).