Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Peperoni ripieni al forno con tonno in scatola

Oven-Baked Stuffed Peppers with Canned Tuna

Name: Oven-Baked Stuffed Peppers with Canned Tuna
Total time: 4500 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 bell peppers, one yellow and one red; 1 small stale bread roll; 2 cans tuna, 3 oz each (80 grams each); 1 egg; Grated cheese, as desired; 3 cherry tomatoes; 1 tablespoon capers; Pitted olives, to taste; 1 garlic clove; Fresh chopped parsley; Salt, to taste; as needed Breadcrumbs,; 1 tablespoon grated Parmesan cheese

Enza Falco @enzacook140463

Bari

With the arrival of warmer weather, let's bring stuffed peppers to the table! You can fill peppers in many ways, however you like. This is a great main dish for lunch or dinner.

Enza Falco @enzacook140463

Bari

With the arrival of warmer weather, let's bring stuffed peppers to the table! You can fill peppers in many ways, however you like. This is a great main dish for lunch or dinner.

Saved

Ingredients

1 hour 15 minutes

Serves 2 servings

2bell peppers, one yellow and one red
1small stale bread roll
2 canstuna, 3 oz each (80 grams each)
1egg
Grated cheese, as desired
3cherry tomatoes
1 tablespooncapers
Pitted olives, to taste
1garlic clove
Fresh chopped parsley
Salt, to taste
as neededBreadcrumbs,
1 tablespoongrated Parmesan cheese

Saved

Steps

1 hour 15 minutes

1

First, soak the stale bread roll in a little water. Wash the bell peppers, cut them in half lengthwise, and remove the seeds and thick white membranes inside. Place the peppers in a baking dish greased with extra virgin olive oil, sprinkle with salt, and drizzle with a little more oil.
2

Squeeze the water out of the bread and place it in a large bowl. Add all the other ingredients: drained tuna, capers, olives, grated cheese, chopped parsley, minced garlic, chopped cherry tomatoes, egg, and salt.
3

Mix everything together until you get a firm but not dry mixture. Stuff the peppers with the filling. In a small bowl, combine some breadcrumbs and grated Parmesan, then sprinkle this mixture over the stuffed peppers. Drizzle with a little more extra virgin olive oil. Add a little water to the baking dish and bake at 350°F (180°C). Bake until golden brown. If the tops brown too quickly but the peppers are still firm, cover with aluminum foil and continue baking.