Tuna Stuffed Red Peppers
tuna stuffed red peppers

Tuna Stuffed Red Peppers

Total time: 30 minutes
Servings: 4
tuna stuffed red peppers

🇪🇸 En español: Pimientos Rellenos de Atun

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These tuna stuffed red peppers make a great lunch or as part of your evening meal. Our grandchildren love to help stuff them.

We leave the tops with the stem on the peppers, just dividing them in two with a very sharp knife. This makes them much easier for the children to deal with on the plate.

tuna stuffed red peppers

Pimientos Rellenos de Atun (Tuna-Stuffed Red Peppers)

These tuna stuffed red peppers make a great lunch or as part of your evening meal
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Course: Starter, Tapas
Cuisine: 🇪🇸 Spanish
Keyword: peppers, Spanish, tuna
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 341kcal
Author: Diana Rattray


  • 4 red peppers
  • 1 tbsp onion finely chopped
  • 130 g breadcrumbs soft; divided
  • 1 egg slightly beaten
  • 150 ml milk
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tsp Fresh lemon juice fresh
  • 400 g tuna flaked
  • 2 tbsp butter melted
  • cheese grated cheddar, Swiss, or Parmesan


  • Gather the ingredients. Preheat the oven to 200°C/400°F.
  • Cut the bell peppers in half vertically and remove the seeds and white membrane.
  • Gently boil the pepper shells in salted water for 5 minutes. Drain well.
  • In a mixing bowl, combine the onion, ½ of the bread crumbs, beaten egg, milk, salt and pepper, lemon juice, and tuna.
  • Fill the pepper shells with the bread crumb mixture.
  • Mix the melted butter with the remaining 1/2 of the bread crumbs; sprinkle over stuffed peppers. Place in a shallow baking dish and bake for 15 minutes. If desired, top with shredded cheese 5 minutes before the peppers are finished baking.
  • Serve and enjoy!


Calories: 341kcal | Carbohydrates: 33g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Fiber: 4g | Sugar: 9g

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