How to Cook Tuna Stuffed Pepper
Tuna stuffed pepper is a hearty baked dish made with sweet bell peppers filled with a creamy mixture of tuna, potatoes, and seasonings, then topped with breadcrumbs and melted cheese until golden.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: bell peppers with tuna, tuna stuffed pepper
Servings: 5 servings
Calories: 204kcal
Author: Manny
- 4-5 pcs large green bell pepper
- 1 cup cooked potatoes cut in small cubes
- 1 small can tuna chunks
- 1 Tbsp. butter or margarine
- 1 Tbsp. flour
- 1 cup evaporated milk
- 1/2 cup bread crumbs
- 1/3 cup grated cheese
- 1/4 tsp. ground pepper
How to Make Tuna Stuffed Pepper:
Cut off top of peppers, remove seeds. Drop in boiling water (with a little salt).
Let stand for a few seconds and drain. Then set aside.
Drain tuna chunks. Flake into big pieces and add diced potatoes.
Melt butter in saucepan then add flour, salt and pepper. Stir until well blended. Then remove from heat.
Then combine tune and the above milk mixture. Fill pepper with this mixture.
Cover with bread crumbs and grated cheese.
Bake in a pre-heated oven at 340 °F for 20 minutes.
Drain the Tuna Thoroughly
Drain the canned tuna well before mixing it with the other ingredients to keep the filling from becoming watery. Too much liquid can make the stuffing loose and prevent it from holding together after baking. Let the tuna sit in a strainer for a few minutes or gently press out any excess moisture with a fork.
Don't Skip Blanching the Bell Peppers
Briefly blanch the bell peppers in salted boiling water for a few seconds before filling them. This helps soften the peppers slightly so they become tender in the oven without turning mushy. It also preserves their bright color and removes some of the raw taste.
Let the Stuffed Peppers Rest Before Serving
Allow the baked stuffed peppers to rest for about five minutes after taking them out of the oven. The filling will firm up as it cools slightly, making the peppers easier to slice and serve. This short resting time also helps the flavors settle together for a better-tasting dish. 