Tuna Stuffed Peppers, Fish on Friday!!

Instead of stuffing your peppers with meat, try stuffing them with a flavorful tuna filling.  This recipe is light, great for summer entertaining, easy to make and has few ingredients.  Now when you see those lovely sweet (or hot)  banana peppers at the farmers market bring them home and make this fun fish alternative.  Let’s Cook!

Tuna Stuffed Peppers

  • Servings: 4
  • Difficulty: easy
  • Print

An alternative to meat stuffed peppers, light, easy and flavorful



1 1/2 cup of canned tuna, oil or water

4-6 depending on size,  long, sweet or hot banana peppers

1 cup of ricotta cheese

1/2 cup of breadcrumbs (depending on the moisture of the ricotta you might need to add more)

1/2 cup Parmesan Reggiano

2 cloves of garlic

1 egg

1 1/2 cup easy tomato sauce

1/2 lb fresh Mozzarella cheese

Fresh thyme to taste

Sea salt and ground pepper to taste


    -Preheat oven to 350F

    -Clean and cut the pepper in half, if the peppers are large you can fill whole

    -Drain the tuna and put in a mixing bowl, add the ricotta, garlic, parmesan cheese, bread crumbs, egg, thyme, salt and pepper mix well.  If the mixture is too wet to hold a shape, add more bread crumbs and or parmesan cheese

    -Fill the peppers with the tuna mixtureIMG_1365

    -Top with tomato sauce

  • Slice the mozzarella and lay on top of the each pepper
  • -Bake for 25-30 minutes, peppers should be soft and mozzarella melted


Buon Appetito!





Tuna Croquettes, Polpette, Meatballs

These  Tuna Croquettes are a big hit whenever friends come over… served with a lovely ice cold glass of Prosecco.  They are also great served on top of a mixed baby green salad. Easy to make,  best served hot but great at room temperature too…  However you serve them, it is hard to eat just one!

Tuna Croquette, Polpette, Meatballs

In whatever language French, Italian or English these always a crowd pleaser


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1 cup of can tuna drained  (water or oil packed)

1 cup of ricotta cheese

1 egg

1 cup of Parmesan cheese grated

2 + cups of breadcrumbs

1 tbls chopped flat leaf parsley

1 clove of crushed garlic

sea salt and pepper to taste

vegetable oil


-in a mixing bowl add the tuna, ricotta,  Parmesan , egg ,garlic  salt, pepper and parsley mix well.  Add 1 cup of breadcrumbs mix well (note you might need more breadcrumbs based on moistness of the ricotta) .  IMG_0853

-form into desired shape, small balls,  ovals or sticks

-on parchment or foil add breadcrumbs and roll the tuna to coat the outer layer

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-in a high sided pot pour  or deep fryer add vegetable oil and heat, when ready, gently place 3 -4  meatballs at a time allowing them room to fry until they reach a golden brown.  The meatballs may need to be gently turned in the oil to ensure even cooking

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-with a slotted spoon lift them onto a plate with paper towel to drain,  salt freely with a finishing salt.


-Serve alone as an appetizer or on a bed of baby greens


Buon Appetito!!