RomanItalian
Tuna Stuffed Peppers
by Fabrizio Sepe · 119K subscribers on YouTube
A Roman-style stuffed pepper recipe where hollowed peppers are filled with a savory mixture of stale bread, tuna, olives, capers, parsley, and garlic oil, then baked with white wine and breadcrumbs. Best served at room temperature or the next day.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
11 items- Bell PeppersBell peppers, whole with stem, seeds removed
- Stale BreadStale bread, soaked in water and squeezed dry
- OlivesAny variety, chopped
- CapersCapers, soaked in water to remove excess salt
- Tuna in OilTuna preserved in oil (preferably in glass jars), with some of its oil
- ParsleyFresh parsley, chopped
- Extra Virgin Olive OilExtra virgin olive oil, used both in the filling and to drizzle on top; can be infused with garlic
- Garlic(optional) — Garlic cloves, steeped in olive oil for flavor; optional but recommended
- SaltSalt, to taste
- Dry White WineDry white wine, added to the baking dish for moisture
- BreadcrumbsBreadcrumbs, sprinkled on top before baking
Method
- Cut the bell peppers, remove the seeds and inner white membranes, keeping the peppers whole with the stem attached.
- Prepare the filling: take stale bread that has been soaked in water and squeezed dry, then chop it finely.
- Chop olives and capers (the capers should have been soaked in water to remove salt).
- Add tuna preserved in glass jars (with a little of its oil) to the bread and chop together.
- Add chopped parsley to the mixture.
- Optionally, prepare garlic-infused olive oil by steeping garlic cloves in oil for a milder garlic flavor.
- Season the filling with a pinch of salt and mix well.
- Salt the inside of the hollowed peppers.
- Stuff the peppers with the filling, pressing firmly to compact it, and open the edges of the pepper to fill completely.
- Arrange the stuffed peppers in a baking dish. Add a splash of dry white wine to the bottom of the dish.
- Sprinkle the surface of the peppers with breadcrumbs and drizzle with the garlic oil.
- Bake in a preheated oven at 175°C (350°F) for at least 30 minutes, adjusting time according to pepper size.
- Let the peppers cool, then serve at room temperature or, even better, the next day.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
