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Stuffed Spanish Peppers with Tuna and Tomatoes
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12 INGREDIENTS • 10 STEPS • 30MINS

Stuffed Spanish Peppers with Tuna and Tomatoes

Recipe
4.6
5 ratings
These Stuffed Spanish Peppers with Tuna and Tomatoes are the next level in stuffed peppers. They are the perfect dish for a busy weeknight plus they’re naturally gluten-free! Use peppers that are all similar in size so they cook evenly.
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Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
These Stuffed Spanish Peppers with Tuna and Tomatoes are the next level in stuffed peppers. They are the perfect dish for a busy weeknight plus they’re naturally gluten-free! Use peppers that are all similar in size so they cook evenly.
30MINS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
6
us / metric
Green Bell Pepper
1
Small Green Bell Pepper
Yellow Bell Pepper
1
Small Yellow Bell Pepper
Red Bell Pepper
1
Small Red Bell Pepper
Canned Diced Tomatoes
2 cups
Canned Diced Tomatoes
Canned Tuna
3/4 cup
Canned Tuna
Organic Egg
2
Organic Eggs, beaten
Dried Parsley
1 Tbsp
Dried Parsley
Spanish Smoked Sweet Paprika
1 tsp
Spanish Smoked Sweet Paprika
Manchego Cheese
1 cup
Manchego Cheese, shredded
Sea Salt
2 pinches
Sea Salt
Freshly Ground Black Pepper
2 pinches
Freshly Ground Black Pepper
Fresh Parsley
1 handful
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
157
Fat
7.5 g
Protein
15.8 g
Carbs
7.2 g
Love This Recipe?
Add to plan
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Stuffed Spanish Peppers with Tuna and Tomatoes
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author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
Cooking InstructionsHide images
step 1
Preheat your oven to 480 degrees F (250 degrees C).
step 2
Cut the Green Bell Pepper (1), Yellow Bell Pepper (1) and Red Bell Pepper (1) in half lengthwise and remove the seeds and any of the white piths.
step 3
Add them to a baking tray lined with foil paper cut side up and season them with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 4
Add one Canned Diced Tomatoes (2 cups) into a sieve with a bowl underneath and move the tomatoes around to get rid of the excess liquid and then add the tomatoes into a large bowl.
step 5
Add Canned Tuna (3/4 cup) into the sieve over a bowl and again mix around to get rid of oil, then add the tuna into the bowl with the tomatoes.
step 6
Pour the Organic Eggs (2) over the tuna and tomatoes, season with Dried Parsley (1 Tbsp), Spanish Smoked Sweet Paprika (as needed), Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix together until well combined.
step 7
Evenly divide the mixture among the 6 bell peppers.
step 8
Top off each one with a generous helping of Manchego Cheese (1 cup) and a sprinkle of Spanish Smoked Sweet Paprika (as needed).
step 9
Bake in the preheated for 20 minutes.
step 10
Once cooked remove from the oven and serve sprinkled with Fresh Parsley (1 handful), enjoy!
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Tags
Appetizers
Gluten-Free
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegetables
Spanish
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