Stuffed pointed pepper with tuna

Comes in handy

A quick and easy starter preferably one that requires minimum effort and makes you look like you know your way around the kitchen at the same time.

These stuffed peppers are easy to make, very flavorful and super healthy. The tuna mixture adds a delicious richness to the peppers, you can even add some cottage or goat cheese to give them a little extra. Make sure you choose thick and round peppers, so they make a nice base to fill them up.

This starter dish is a definite keeper for me to fall back on if I have friends over and want to whip up something quick.

The only question remains… do you eat your pepper with knife and fork or grab it with both hands and devour it like that?

I tried it both and have to admit that the latter made it all the more tasty.


  • Stuffed pointed pepper with tuna
  • Stuffed pointed pepper with tuna


4 servings

2 sweet pointed peppers

1 red onion

4 tablespoons olive oil

4 cherry tomatoes

2 teaspoons dried thyme

1 can tuna in water

fresh parseley


  1. Preheat the oven to 390 ºF / 200 ºC

  2. Drain the tuna. Cut the peppers in half lengthwise and remove the seeds. Finely slice the onion and garlic and slice the tomato in cubes.

  3. Heat up half of the oil in a pan and sauté onion and garlic. Add the tomato with the thyme and the tuna, season with salt and pepper. A

  4. Stuff the peppers with the tuna mixture and drizzle with the rest of the olive oil. Putt te peppers on a lined bakingsheet or bakingdish and bake 15 min.

  5. Finely slice the parsely and sprinkle on the peppers.



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