Italian Stuffed Peppers (With Tuna)

Name: Italian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 bell peppers (red or yellow); 1 can (5 to 7 oz) tuna in olive oil (drained well); 4 ounces sandwich bread (chopped); 1½ cups cherry tomatoes (chopped); 2 spring onions (chopped); ¼ cup olives (chopped); 1 tablespoons capers (chopped); ½ cup grated parmesan (+ some more for sprinkling); 1 cup crumbled feta cheese; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; ⅛ teaspoon black pepper; 4 wedges lemon (+ fresh herbs (mint, scallions, basil) and/or yogurt - optional for topping)

What Makes This Dish So Easy and Satisfying

Italian stuffed peppers are a practical, flavorful dish that comes together with simple ingredients—no need to cook the filling first, and everything bakes in one tray.

This version is inspired by Sicilian and Mediterranean flavors: roasted bell peppers filled with a mix of tuna, cherry tomatoes, olives, bread, and cheese. It’s an easy, satisfying recipe that makes the most of what you probably already have in your pantry.

Close-up of baked Italian stuffed peppers filled with tuna, tomatoes, feta, and herbs, showing golden crispy topping.

The filling is quick to mix, and because it uses canned tuna and bread, it’s also budget-friendly. It’s the kind of recipe that works for a quick dinner, a make-ahead lunch, or even a casual summer get-together. If you're looking for weeknight Mediterranean meals or easy stuffed peppers with tuna, this one fits right in.

Serve them warm or at room temperature, with a side salad or yogurt sauce. They’re filling without being heavy, and they hold up well if you want leftovers the next day. Simple, flexible, and full of flavor—exactly the kind of everyday recipe worth having on repeat.

Ingredients

For quantities, see recipe card at the bottom of the page.

Bell peppers: Red or yellow bell peppers are sweet and roast beautifully. Green peppers work too, but they’ll have a more bitter edge—great for those who like bold flavors. Try poblano peppers for a twist on Mediterranean stuffed peppers.
Cherry tomatoes: Sweet and juicy, they give a nice burst to the stuffing. Swap with chopped ripe Roma tomatoes or even sun-dried tomatoes for a deeper, savory flavor.
Extra virgin olive oil: A must for any healthy Mediterranean dinner. If you’re out, use regular olive oil or avocado oil.
Tuna in olive oil: Go for high-quality tuna in jars if you can. If not, canned tuna in water works—just add a bit more olive oil. Cooked, flaked salmon or sardines are a great alternative for tuna stuffed peppers.
Spring onions: These add a fresh, mild onion bite. Sub with finely chopped shallots, scallions, or even a few chives.
Parmesan cheese: Grated Parmigiano adds salty umami. Pecorino Romano or Grana Padano are great subs.
Feta cheese: Tangy and creamy, it gives that signature Mediterranean touch. Goat cheese, ricotta salata, or even crumbled blue cheese can add a fun twist.
Olives: Black or green olives add a briny punch. Use Kalamata for a stronger flavor, or leave them out if you’re not a fan.
Capers: Salty, briny, and sharp. If you don’t have them, chopped pickles or a splash of vinegar can bring a similar zing.
Sandwich bread: Day-old bread is also perfect—it soaks up the flavor. Use Italian ciabatta, rustic sourdough, or even panko breadcrumbs for texture.
Dried oregano: Classic Italian herb that pairs perfectly with tomatoes and tuna. You can use dried thyme or Italian seasoning instead.
Salt: Essential for bringing out all the other flavors. Adjust to taste, especially depending on how salty your capers, cheese, and olives are.
Black pepper: Adds just a little warmth. Crushed red pepper flakes or Aleppo pepper are fun if you like a bit of heat.

How to Make Italian Stuffed Peppers

Step 1: Roast the Bell Peppers

Preheat your oven to 400°F (200°C). Cut the bell peppers in half from top to bottom and remove the seeds and stems. Place them cut-side up on a baking sheet. Brush lightly with olive oil, then bake for 15 minutes. This softens the peppers so they’re ready to hold the filling.

Halved bell peppers on a baking tray ready to be baked.

Step 2: Mix the Mediterranean Filling

While the peppers are roasting, make the stuffing. In a large bowl, combine chopped cherry tomatoes, drained tuna, sliced spring onions, parmesan, feta, chopped olives, capers, crumbled bread, oregano, salt, and black pepper.

Drizzle in some olive oil and mix well—using your hands works best. The filling should be moist but not too wet. This no-cook stuffing is quick, flavorful, and ideal for weeknight Mediterranean meals.

Mediterranean stuffing ingredients being mixed in a bowl tuna, tomatoes, cheeses, olives, bread, and herbs.

Step 3: Fill and Bake Again

Take the peppers out of the oven and carefully spoon the tuna filling into each half. Press it down gently so it’s packed in nicely.

Sprinkle each pepper with more parmesan, then put the tray back in the oven and bake for another 15 minutes, until the tops are lightly golden and everything is heated through.

Stuffed peppers filled with tuna mixture before and after baking.

Step 4: Cool and Serve

Let the stuffed peppers cool for about 5 minutes before serving. They’re great warm, but also delicious at room temperature—perfect for lunch, an easy dinner, or a picnic.

If you like, serve with squeezed lemon, fresh herbs such as basil, mint, or scallions, and yogurt or tzatziki.

Finished Italian stuffed peppers drizzled with a simple yogurt sauce.

Tips

Use high-quality tuna in olive oil: It adds more flavor and richness than tuna in water. Look for Italian or Spanish brands for the best authentic Italian recipes with canned tuna.
Dry your ingredients slightly: If your tomatoes are extra juicy or your olives come in brine, give them a quick blot with a paper towel. This keeps the filling from getting too wet.
Roast the peppers just enough: You want them softened but still holding their shape after the first bake. Over-roasting early on can make them collapse when stuffed.
Pack the filling tightly: Don’t be afraid to press it in with the back of your spoon. A well-packed pepper holds together better and bakes more evenly—key for baked bell peppers recipes.
Add herbs at the end if you like fresh flavor: A sprinkle of chopped fresh parsley or basil after baking gives a nice color and lift.
Make it ahead: These peppers taste just as good at room temperature, making them perfect for summer dinner ideas Italian style. You can even stuff them in advance and bake right before serving.
Serve with something cool: A side of yogurt sauce or a light green salad balances the richness of the filling.

Frequently Asked Questions

Can I use green bell peppers instead of red or yellow?

Yes, but keep in mind green peppers have a slightly bitter flavor compared to the sweetness of red or yellow. If you enjoy that contrast, they’re a great choice—especially for a rustic Sicilian stuffed peppers version.

What’s the best kind of tuna to use?

Tuna in olive oil has the most flavor and works beautifully in this filling. For a budget-friendly option, you can use canned tuna in water and add a little extra olive oil to the mix. Either way, it’s a solid base for easy stuffed peppers with tuna.

Can I make these ahead of time?

Absolutely. You can prep the filling and roast the peppers a day ahead, then stuff and bake them when ready. They also taste great at room temperature—ideal for meal prep or summer picnics.

Can I freeze them?

Yes, though the texture of the peppers and bread may soften slightly. Freeze after baking, then reheat in the oven until warmed through.

Is there a vegetarian version?

Totally—just leave out the tuna and add more cheese, or try chopped artichoke hearts, white beans, or sautéed mushrooms for extra substance.

What sides go well with these stuffed peppers?

A light green salad, grilled zucchini, or a dollop of Greek yogurt or tzatziki are all perfect pairings.

Recipe

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them baked for up to 1 month.

What Makes This Dish So Easy and Satisfying

Ingredients