Italian Tuna Stuffed Peppers Recipes

ITALIAN TUNA STUFFED PEPPADEW PEPPERS

Italian Tuna Stuffed Peppadew Peppers image

Provided by Dan Toombs

Time 20m

Number Of Ingredients 9

Ingredients

1 x 400g bottle of peppadew peppers
2 tins of tuna
3 tablespoons mayonnaise
2 tablespoons of the brine from the peppadew peppers
10 capers
2 spring onions - finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Steps:

Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
Blend until the tuna is smooth but be careful not to over process.
Check for seasoning and add salt and pepper to taste.
Using a small spoon, fill each of the peppadew peppers with the tuna blend.
If you have any leftover tuna, eat it. I don't like waste.

TUNA STUFFED PEPPERS

Tuna Stuffed Peppers image

Tuna Stuffed Peppers.

Provided by rossella rago

Yield 6 Person(s)

Number Of Ingredients 14

Ingredients

red, yellow or orange bell peppers, cut in half, seeds removed
extra virgin olive oil, plus more for drizzling
medium red onion, cut into a 1/2 inch dice
anchovy filets (optional)
stale bread, broken up into pieces
whole milk
tuna fish packed in olive oil, drained
cloves garlic, minced
capers
dried oregano
fresh parsley, minced
large eggs
black pepper
salt

Steps:

Get the Rio Tuna for Italy HERE Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and arrange the peppers on the sheet, cut side up. Drizzle the peppers with extra Virgin Olive Oil and sprinkle with salt. Roast for 20 minutes. Set aside. In the meantime, add the bread to a bowl and cover with the milk. Let the bread soak as you prepare the other ingredients. Put a sauté pan over a medium flame and heat the 2 tablespoons of the oil. Add the onion and cook until soft, about 5 minutes. Add the anchovies and break them up with a wooden spoon. Cook for an additional 2 minutes. Remove from heat. In a mixing bowl combine the tuna, garlic, capers, oregano, parsley, eggs, pepper and salt. Squeeze the excess milk out of the bread and add it to the bowl. Mix everything together until we'll combined. Divide all the filling among the peppers. Drizzle each pepper with a bit more oil. Bake for 40 minutes. Serge warm or even room temperature.

ITALIAN-STYLE STUFFED PEPPERS

Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
Remove from oven. Remove foil and top each pepper with shredded cheese.
Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

TUNA-STUFFED PIQUILLO PEPPERS

Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
Use a teaspoon to fill each pepper with some of the tuna mixture.
Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

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