Home » Peppers stuffed with tuna and Mint

Peppers stuffed with tuna and Mint

by Ada Parisi
5 min read

[Fancy stuffed peppers, but not of the usual bell peppers: that's why I came to the rescue a wonderful tuna on the fish market downstairs. Why not make a filling of tuna, Mint, pecorino cheese and stuff the peppers? Said and done. And I suggest you try it because it's a good dish, with fish and vegetables, Lightweight, aromatic and also very simple to prepare. You can serve it directly into the largest single portion or prepare it in an oven casserole and serve the dish. If you do not find the tuna you can do this with any fish I've a nice flesh and few thorns, just to keep the view to remove with forceps.

Ingredients for 4 people:

  • 8 peppers to fill, not great
  • a fillet of tuna 500 grams
  • 1 clove of garlic
  • 6 Tablespoons extra virgin olive oil
  • extra virgin olive oil to grease the pan as needed
  • 80 grams of sliced ​​bread
  • milk as needed
  • 4 tablespoons grated pecorino Dop
  • 3 tomatoes Piccadilly
  • salt and pepper
  • 50 ml white wine
  • lemon thyme as required
  • 2 tablespoons grated stale bread to powder peppers

Remove the skin from the fillet of tuna and deprive it of any thorns (It is found only on the lateral band and are very visible), then cut to cubes to the knife. Finely chop the garlic and mint. Depriving skin the tomatoes and make them into small pieces. Wash the peppers lengthwise and remove one of the sides in order to obtain a boat leaving intact the petiole (look at the picture, it is easier to do than to explain).

Preheat oven to 200 degrees static, coat a baking sheet with greaseproof paper and grease it with oil: lay out the peppers, lightly brushed with oil and salted, and cook for 12 minutes.

Meanwhile, cut into cubes tiny parts of pepper that have removed and put them together minced garlic and six tablespoons of oil in a pan: sauté the garlic and the peppers over low heat for 10 minutes, then add the tuna and mint, cook for two minutes the fish and sprinkle with white wine, raising fire. When the wine has evaporated, put the fish and peppers in a bowl. Put the breadcrumbs soaked in a little’ milk and Comminute, then add to fish. Also add the cheese, the lemon thyme, the tomato. Season with salt, pepper and mix thoroughly the filling.

Fill with the stuffing peppers, sprinkle with breadcrumbs and drizzle with a little oil. Bake in the oven for 15 minutes. Allow to cool and serve stuffed peppers. A Council: if you advancing a little’ of the filling, as it happened to me, you can obtain meatballs, roll in breadcrumbs and bake in the oven along with peppers: that's yummy!!!

THE PAIRING: Three varieties (Chardonnay, Sauvignon and Pignoletto) for a white IGT fresh and fragrant Emilia, a dry and harmonious taste. With this dish suggest “Still“, produced by Podere Riosto, winery is located on the hills around Bologna, the gates of the capital.

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Marco November 24, 2013 - 13:37

Wonderful really recipe!!! And if you were using the peppers round courgettes? I'll try and I'll tell you.. Meanwhile, even all my compliments!

Sicilians creative in the kitchen November 24, 2013 - 17:15

Thanks Mark and welcome to my blog! Yes, you can use the round courgettes. Keep in mind though that are much less flavorful peppers, then maybe you can give a sprint more per filling by adding, for example, black olives or dried chopped tomatoes. See a little '. You saw the recipe on the blog round zucchini stuffed? Tell me what you think… Hello, ADA

Simona November 20, 2013 - 07:37

What a wonderful dish!!!!!! Colorful and tasty…really delicious!!!!:)
A big kiss and good day!

Sicilians creative in the kitchen November 20, 2013 - 12:12

Hello Simona! Thanks! I love the stuffed vegetables… whatever. Good day to you!


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