Italian Stuffed Peppers
Servings: people
These Italian stuffed peppers are filled with a flavorful mix of tuna, cherry tomatoes, bread, cheese, olives, and herbs. The filling comes together in minutes—no cooking required—then everything is baked until golden. A simple, satisfying Mediterranean dish perfect for summer dinners or make-ahead lunches.
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
Instructions
- Roast the Peppers: Preheat oven to 400°F (200°C). Cut 4 bell peppers in half and remove seeds. Place cut-side up on a baking sheet, brush with olive oil, and roast for 15 minutes.
- Make the Filling: To a bowl, add 1 can (5 to 7 oz) tuna in olive oil (drained), 4 ounces sandwich bread, 1½ cups cherry tomatoes, 2 spring onions, ¼ cup olives, 1 tablespoons capers (all chopped), ½ cup grated parmesan, 1 cup crumbled feta cheese, 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper.Mix thoroughly, squeezing with your hands to help the bread absorb all the flavor.
- Stuff and Bake Again: Fill roasted peppers with the tuna mixture. Press gently, sprinkle with more parmesan, then bake for another 15 minutes until golden on top.
- Let Cool and Serve: Let cool for 5 minutes before serving. Enjoy warm or at room temperature with fresh herbs, squeezed lemon, and a spoonful of yogurt if you like.
Notes
SUBSTITUTIONS
- Bell peppers: Red or yellow are best; green is bolder. Try poblano for a fun twist.
- Tomatoes: Use cherry, Roma, or sun-dried for deeper flavor.
- Olive oil: Extra virgin is best, but avocado or regular olive oil work too.
- Tuna: Tuna in olive oil has the most flavor. Canned in water, salmon, or sardines are good swaps.
- Spring onions: Sub with scallions, shallots, or chives.
- Parmesan: Pecorino or Grana Padano work too.
- Feta: Swap with goat cheese, ricotta salata, or blue cheese for variety.
- Olives: Use black, green, or Kalamata—or skip them if you prefer.
- Capers: No capers? Try chopped pickles or a splash of vinegar.
- Bread: Day-old sandwich bread, ciabatta, or panko all work.
- Oregano: Try thyme or Italian seasoning if needed.
- Salt: Adjust depending on your olives, feta, and capers.
- Pepper: Use black pepper, or try red pepper flakes for heat.
- Use good tuna: Tuna in olive oil = more flavor. Italian or Spanish brands are best.
- Dry ingredients: Blot juicy tomatoes or briny olives to avoid soggy filling.
- Don’t over-roast: Soften peppers, but keep them sturdy for stuffing.
- Pack it tight: Press the filling in so it holds together and bakes evenly.
- Finish with herbs: Fresh parsley or basil adds color and flavor.
- Make ahead: Great at room temp—stuff in advance and bake later.
- Serve cool: A spoonful of yogurt sauce or a salad balances it all.
