Peppers are stuffed with a mixture of tuna, breadcrumbs, Parmesan, olives and capers, then baked until softened. A great combination of ingredients that you're sure to enjoy!
7 people made this
4 large red or yellow peppers
160g tinned tuna in olive oil, drained
2 tablespoons grated Parmesan cheese
1 tablespoon breadcrumbs
1 tablespoons black olives
1 tablespoons capers
salt and pepper, to taste
1 tablespoon freshly chopped parsley
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
Slice about 1/2cm off the top of each pepper and reserve these tops to be used as lids. Remove the seeds and rinse each pepper under cold water.
In a food processor, blend tuna, eggs, grated Parmesan, breadcrumbs, olives and capers together for a few seconds. Season with salt and pepper. Add chopped parsley; pulse for a few more seconds just to mix all the ingredients (without making it too mushy).
Spoon the mixture equally into each pepper. Place the top of the pepper back on each one to act as a lid. Arrange the stuffed peppers tightly beside each other in a small baking dish, so they won't fall over during cooking.
Bake in the preheated oven for 45-50 minutes or until the skin on the peppers is soft and wrinkled.
Remove from oven, peel the skin and serve with toasted bread or crostini.