Go Back
Tuna Stuffed Peppers

Lemony Tuna Stuffed Peppers with Feta and Herbs Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 2 (5-ounce) cans oil-packed tuna, drained
  • 1 cup cooked long-grain white rice
  • 3 tablespoons capers, rinsed and roughly chopped
  • 1/3 cup pitted kalamata olives, chopped
  • 1/3 cup crumbled feta cheese
  • Zest and juice of 1 large lemon
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. 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.
  2. 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.
  3. Spoon filling into roasted pepper halves, pressing gently. Bake for 10 to 12 minutes until peppers are tender and filling is heated through.
  4. Scatter extra parsley and mint over the peppers and serve warm.

Notes

If you want a deeper golden top, switch the oven to broil for the last minute or two, watching carefully so the feta does not burn. The peppers can be roasted a few hours ahead and stuffed just before the final bake, which makes last minute prep faster.