Lemony Tuna Stuffed Peppers with Feta and Herbs
Tuna stuffed peppers turn a handful of pantry staples into a bright, satisfying dinner that feels a little special without much effort. The peppers soften in the oven until sweet and tender, then get filled with a Mediterranean-inspired tuna mixture that is salty, lemony, and flecked with fresh herbs.
It is the kind of meal you can pull together on a weeknight and still look forward to eating, whether you serve it warm from the oven or at room temperature the next day.
Why This Tuna Stuffed Peppers Recipe Works
The filling leans on good oil-packed tuna, which stays moist and flavorful even after baking. Capers, olives, and a generous amount of lemon keep the whole thing from tasting heavy.
Crumbled feta melts into the warm rice and tuna just enough to make the filling creamy in spots, while the bell peppers hold their shape and add a subtle sweetness that balances the salty ingredients.
It also reheats beautifully, so a batch makes an easy lunch later in the week without losing its texture.
Ingredients
- 4 large bell peppers: red, yellow, or orange are sweeter than green
- 2 (5-ounce) cans oil-packed tuna, drained: the oil keeps the filling moist
- 1 cup cooked long-grain white rice: cooled slightly so it does not overcook in the oven
- 3 tablespoons capers, rinsed and roughly chopped: their brine cuts through the richness
- 1/3 cup pitted kalamata olives, chopped: adds a meaty saltiness
- 1/3 cup crumbled feta cheese: use a block and crumble it yourself for the best texture
- Zest and juice of 1 large lemon: about 3 tablespoons juice, adjust to taste
- 1/4 cup chopped fresh flat-leaf parsley: plus extra for finishing
- 2 tablespoons chopped fresh mint: optional, but it lifts the whole dish
- 3 tablespoons extra-virgin olive oil: divided for the peppers and filling
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Variations / Substitutions
- Canned salmon: swap in an equal amount for a slightly richer, softer texture.
- Quinoa instead of rice: cooked quinoa works well and adds a little more protein.
- Fresh dill: use dill in place of mint for a different herbal note.
- Dairy-free: leave out the feta or replace it with a dairy-free alternative, and the dish still tastes great.
For a vegetarian version, our Mediterranean Lentil Stuffed Peppers are a good place to start.
How to Make Lemony Tuna Stuffed Peppers
Step 1: Roast the Peppers
Preheat the oven to 400°F (200°C). Halve the 4 bell peppers lengthwise through the stem, then scoop out the seeds and pale ribs. Arrange them cut side up in a baking dish just large enough to hold them snugly. Brush the insides and rims with 1 tablespoon of the olive oil. Roast for 15 minutes, until the peppers are softened and the edges begin to blister.
The peppers should look slightly collapsed but not fully cooked through. They will finish in the oven once stuffed.
Step 2: Mix the Tuna Filling
While the peppers roast, use a fork to break the drained tuna into flakes in a large bowl. Add the 1 cup cooked rice, chopped capers, olives, feta, lemon zest, lemon juice, parsley, mint, the remaining 2 tablespoons olive oil, salt, and pepper. Stir gently for about 2 minutes, until everything is evenly combined and the mixture holds together when you squeeze a small handful. Taste and add a pinch more salt or a squeeze of lemon if needed.
You want the filling to be well seasoned now, because the peppers will mellow the flavor slightly as they bake.
Step 3: Bake the Stuffed Peppers
Spoon the tuna filling evenly into the roasted pepper halves, pressing it down lightly so it mounds above the rim. Drizzle a tiny bit of olive oil over the tops if you like a golden finish. Return the dish to the oven and bake for 10 to 12 minutes, until the peppers are fully tender and the filling is heated through.
The feta will soften and the edges of the peppers will catch a little more color. The kitchen should smell warm and lemony.
Step 4: Scatter the Herbs and Serve
Pull the dish from the oven and let it rest for just a minute. Scatter extra chopped parsley and mint over the peppers while they are still hot, then serve them straight from the baking dish.
The herbs hit the warm peppers and release their fragrance immediately, which makes the dish look and smell as bright as it tastes.
A Few Tips Before You Start
- Bell peppers vary in size, so pick ones that are large enough to hold a good amount of filling but not so tall they tip over. If they wobble, trim a thin slice off the bottom to steady them, being careful not to cut through to the cavity.
- Oil-packed tuna is the better choice here because it stays moist in the oven. If you only have water-packed, add an extra drizzle of olive oil to the filling so it does not dry out.
- The filling can be mixed up to a day ahead and kept in the fridge. Bring it to room temperature before stuffing the peppers so it heats through in the time given.
- If you like a little heat, add a pinch of red pepper flakes to the filling along with the salt.
Cook times for the peppers depend a little on their thickness and your oven, but this guide keeps things flexible.
| Pepper size | Oven temp | Roasting time (unstuffed) | Additional bake time (stuffed) |
|---|---|---|---|
| Medium | 400°F | 12 min | 10-12 min |
| Large | 400°F | 15 min | 10-12 min |
| Extra-large | 400°F | 18 min | 12-14 min |
Storing and Reheating Leftovers
- Refrigerate: cool the peppers completely, then place them in a single layer in an airtight container. They keep well for up to 3 days.
- Reheating: warm them in a 350°F oven for about 10 minutes, or in a microwave for 1 to 2 minutes. The oven will help the peppers hold their shape better.
- Serve cold: these are actually great straight from the fridge, especially with an extra squeeze of lemon.
What to Serve with Lemony Tuna Stuffed Peppers
A simple arugula salad dressed with olive oil and a little more lemon juice makes a crisp, peppery contrast to the soft peppers. Crusty bread is perfect for mopping up any juices left in the baking dish. For a larger meal, spoon some lemony Greek yogurt on the side and let it mix into the warm filling.
Frequently Asked Questions
What is the best rice to use for stuffed peppers?
Leftover long-grain white rice works beautifully because the grains stay separate and do not turn mushy. Brown rice or quinoa are fine substitutes, but avoid short-grain rice unless you want a creamier texture.
Can I add vegetables to the tuna filling?
Yes, a handful of finely chopped wilted spinach or roasted red peppers blend in nicely without adding extra moisture. If you use something like chopped fresh tomatoes, drain the liquid first so the filling stays firm.
Do I need to pre-cook the peppers if I want them softer?
Roasting them before stuffing softens the flesh just enough that they finish cooking in the baking time without turning to mush. If you prefer very soft peppers, add 5 extra minutes to the initial roast.
Is it okay to use tuna in water instead of oil?
It works, but the filling will be noticeably leaner and can taste a little dry. Adding an extra tablespoon of olive oil to the mixture helps correct that.
Lemony Tuna Stuffed Peppers with Feta and Herbs Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Halve peppers lengthwise, remove seeds and ribs, then brush insides with 1 tablespoon olive oil. Roast cut side up for 15 minutes.
- Flake tuna in a bowl. Stir in rice, capers, olives, feta, lemon zest, lemon juice, parsley, mint, remaining olive oil, salt, and pepper until combined.
- Spoon filling into roasted pepper halves, pressing gently. Bake for 10 to 12 minutes until peppers are tender and filling is heated through.
- Scatter extra parsley and mint over the peppers and serve warm.
