Peppers stuffed with tuna and potatoes: the recipe for a delicious and easy-to-prepare dish

I stuffed peppers they are an easy to prepare and very tasty dish, perfect to fill with the ingredients you want. We opted for a creamy filling of tuna and potatoesbut stuffed peppers can be made in numerous variations: just think of peppers stuffed with meat, peppers stuffed with rice or peppers stuffed with ricotta, a lighter version also suitable for vegetarians.

You can use red, green or yellow peppers, depending on which ones you have available. The ideal varieties are jolly o magnumcharacterized by a square shape and therefore suitable for filling.

After stuffing them, the peppers will be cooked in the oven at 200 ° C for about 40 minutes; once taken out of the oven we recommend letting them cool to enjoy them at room temperature or even cold: they will be even tastier.

Ideal as single dishstuffed peppers become a great second dish if accompanied by a side dish such as fresh salad or grilled vegetables: here’s how to prepare them to perfection.

How to prepare peppers stuffed with tuna and potatoes

First, boil the potatoes in plenty of salted water 1.

Let them cool in the cooking water, then peel them and set them aside 2.

Drain the tuna from the conservation oil using a colander, then transfer it to a bowl 3.

Mash the potatoes with a potato masher 4 and season them with a drizzle of oil and a pinch of salt.

Coarsely chop the capers 5mix them with the tuna and add them to the mashed potatoes.

Lastly add a generous sprinkling of chopped parsley and mix until a homogeneous cream is obtained 6.

Now wash the peppers under running water and dry them with absorbent paper, then remove the top cap 7. Clean the inside of each pepper by removing white seeds and filaments.

Place them in an oiled or parchment-lined pan and stuff them with the potato and tuna mixture 8.

Bake them in a hot oven at 200 ° C for about 40 minutes. Once you have baked your peppers stuffed with tuna and potatoes, let them cool and serve them by decorating them with pitted olives. 9.

Advice

With the same filling you can also stuff the zucchini: prepare them together with peppers for a colorful and tasty dish.

You can enrich the stuffing of peppers with some onion sliced, gods dry tomatoes chopped or some anchovy fillet. To make the filling stringy, add some provolone or another cheese of your choice.

You can replace parsley withOrigan dry or flavor the filling with the spices you like best.

Adding a sprinkle of bread crumbs before baking, you will get a delicious crunchy crust.

If you don’t want to turn on the oven, you can prepare peppers stuffed with tuna and potatoes in the pan. The procedure is the same as in our recipe, but the cooking will take place in a pan with high sides, in which you will have to pour a drizzle of oil and a glass of vegetable broth. After placing the stuffed peppers, cover with a lid and leave for about 45 minutes.

Variants

Peppers stuffed with tuna and bread

I peppers stuffed with tuna and bread I’m a’alternativa light but just as tasty. First prepare the filling by combining drained tuna, diced bread, an egg and chopped parsley, capers and garlic. Cut the peppers, clean the inside and stuff them with the tuna and bread filling, compacting well. Season them with a drizzle of oil and a pinch of salt and bake at 200 ° C for about 30 minutes.

Peppers stuffed with potatoes and sausage

Here is one instead rich and tasty variant, stuffed with potatoes and sausage. To prepare them, boil the potatoes, then peel them, mash them and set them aside. Take the sausage, remove the casing and cook it in a pan for a few minutes. Combine the sausage with the potatoes, season with grated Parmesan, salt and oil. Mix well and stuff the peppers. Bake at 200 ° C for about 40 minutes.

Peppers stuffed with potatoes and cheese

The vegetarian version stuffed peppers can be made with a filling of potatoes and stringy cheese. Boil the potatoes in abundant salted water and peel them once warm. Dice the smoked scamorza cheese, mozzarella and also a piece of emmental. Mix the ingredients well and stuff the peppers, previously cut in half, placing them on a dripping pan. Bake at 180 ° C for about 40 minutes. Let it cool slightly and serve immediately so that the cheese remains stringy and does not congeal.

storage

You can keep the peppers stuffed with tuna and potatoes for about 2 days in the refrigerator in an airtight container.