Recipes › Seafood › Italian Tuna Stuffed Peppers Recipe

Italian Tuna Stuffed Peppers Recipe

Recipe by Pedro M. A. Neves

Italian tuna stuffed peppers showcase bright bell peppers filled with a savory mixture of canned tuna, breadcrumbs, capers, and tomatoes, then baked until tender. This rustic Sicilian-inspired dish delivers bold Mediterranean flavors with minimal effort, making it an elegant yet approachable weeknight dinner or light lunch.

Ingredients

• 4 large red or yellow bell peppers (about 800 g / 1.75 lb)
• 240 g / 8.5 oz canned tuna in olive oil, drained
• 80 g / 0.75 cup Italian breadcrumbs
• 60 ml / 0.25 cup extra virgin olive oil
• 1 small onion (100 g / 3.5 oz), finely diced
• 2 cloves garlic, minced
• 200 g / 0.75 cup canned crushed tomatoes
• 30 g / 3 tablespoons capers, roughly chopped
• 25 g / 0.25 cup fresh Italian parsley, chopped
• 40 g / 0.33 cup grated Pecorino Romano cheese
• 15 ml / 1 tablespoon red wine vinegar
• 5 g / 1 teaspoon dried oregano
• Salt and black pepper to taste
• 120 ml / 0.5 cup water or vegetable broth

Instructions

1. Preheat oven to 190°C (375°F). Slice the bell peppers in half lengthwise, remove stems and seeds, and lightly rub the skin with 15 ml olive oil. Arrange them cut-side up in a baking dish.

2. Heat 30 ml olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent, then add minced garlic and cook for 30 seconds until fragrant.

3. Add drained tuna to the skillet and break it up gently with a wooden spoon, stirring for 1-2 minutes to combine with the onion and garlic. Add capers, dried oregano, and red wine vinegar.

4. Stir in the crushed tomatoes and simmer for 2-3 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

5. Remove skillet from heat and fold in the breadcrumbs, chopped parsley, and half of the grated Pecorino Romano cheese until the mixture is moist and holds together when pressed.

6. Divide the tuna filling evenly among the pepper halves, mounding it gently into each cavity. Sprinkle remaining Pecorino Romano cheese over the tops.

7. Pour water or broth into the bottom of the baking dish around the peppers to a depth of about 1 cm (0.5 inch). Cover the dish loosely with aluminum foil.

8. Bake for 30-35 minutes until the peppers are tender but still hold their shape, and the filling is heated through. Remove foil for the last 5 minutes to allow the tops to lightly brown if desired.

Substitutions

• For vegetarian version: replace tuna with 200 g cooked white beans or chickpeas, mashed lightly
• For gluten-free: use gluten-free panko breadcrumbs or finely crushed gluten-free crackers in equal measure
• For dairy-free: omit Pecorino Romano and add an extra 15 ml olive oil to the filling for richness
• For low-sodium: use fresh tuna or rinse canned tuna thoroughly, and use low-sodium capers

Tips

• Prep peppers a few hours ahead and store cut-side down covered in the refrigerator until ready to fill and bake, which saves time on cooking day
• Choose evenly-sized peppers to ensure uniform cooking and a polished presentation on the plate
• For deeper flavor, make the tuna filling up to 1 day in advance and refrigerate, then fill peppers just before baking

Stuffed peppers are a cornerstone of Sicilian coastal cuisine, where abundant fresh tuna and Mediterranean vegetables have shaped regional cooking for centuries. This particular preparation honors the island's tradition of combining preserved seafood with garden vegetables, creating humble yet deeply satisfying dishes.

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