Easy, sweet roasted bell peppers filled with a Mediterranean tuna salad and topped with cheese.

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These tuna stuffed peppers could not be easier, plus you’ll have dinner on the table in just thirty minutes. The bell peppers are roasted in the oven until soft and sweet. The flavorful tuna salad is the same one I eat on crackers and bread, but it’s perfect for stuffing these smoky peppers. I like using red peppers because they get nice and sweet, but any color pepper will be good. If you can find tuna packed in oil, it’s so much more flavorful. However, if you only have tuna packed in water, drain the tuna and add a bit more olive oil when making the tuna salad. It makes the best quick and delicious weeknight meal.

Why this is the best

Sweet and smoky pepper

Creamy, herby tuna

Sharp onion

Fresh scallion

Briney capers

Gooey cheese

A super simple and easy weeknight tuna salad stuffed pepper dinner!

Roasted Red Peppers stuffed with Tuna Salad

Easy Ingredients

Olive oil -the olive oil from my family’s farm in Crete is best!
Bell peppers -any color you like
Canned tuna fish packed in oil -or tuna in water drained
Red onion -finely chopped
Celery seeds or one celery stick -finely chopped or grated
Scallions -thinly sliced
Tablespoon capers
Shredded mozzarella -gouda cheese or whatever you have on hand

For the Dressing:

Mayonnaise -the best quality you can find
Fresh parsley -or dill finely chopped
Dijon mustard -or your favorite mustard
Fresh lemon juice

How to make Tuna Stuffed Peppers

Preheat the oven to 425 °F, 220 °C.
Slice the bell peppers in half lengthwise and remove the seeds.
Arrange the bell peppers in a baking pan.
Drizzle some olive oil on top and season with salt and pepper.
Roast them for 20 minutes or until tender.
Combine the tuna with the dressing and toss together.
Add all of the remaining ingredients except the cheese and toss together.
Taste and adjust the seasoning if needed.
Fill the roasted peppers with the tuna salad and top with cheese.
Return the tray to the oven and turn the broiler on.
Broil until the cheese has melted and is golden -about 3-4 minutes.

Serving

If you’re watching your carbs, this is it. I’m not, but I would eat this often if I were. Cooking the pepper just until tender helps them to keep their shape and works best for stuffing. The slightly charred, sweet roasted pepper goes so well with all the flavors of the tuna salad, and when you get a bite with a caper, it’s a beautiful surprise. These stuffed peppers are so filling you won’t need anything else, and your family is going to love them. Kali Orexi!

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