– Stuffed Spanish Peppers with Tuna and Tomatoes –
These Stuffed Spanish Peppers with Tuna and Tomatoes are the next-level in stuffed peppers. Loaded with flavors, easy to make and done in 30 minutes. The perfect dish for a busy weeknight, plus they’re naturally gluten free and low carb! For this recipe I recommend you use the same size bell peppers, just for the presentation, and I also recommend you use a good quality Spanish paprika, it makes all the difference in these stuffed peppers.
– High Quality Ingredients –
The secret to this recipe is to use high-quality ingredients, like Spanish tuna, Manchego cheese and organic eggs. I always suggest using the highest quality ingredients, just because it helps out in bringing the best possible flavors to any dish, especially on simple dishes like these stuffed peppers. Watch the video below on How to Make Stuffed Spanish Peppers with Tuna and Tomatoes or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Stuffed Spanish Peppers with Tuna and Tomatoes
Stuffed Spanish Peppers with Tuna and Tomatoes
- 1 small green bell pepper
- 1 small yellow bell pepper
- 1 small red bell pepper
- 2 organic eggs
- 1 15 oz can diced tomatoes
- 2 tins Spanish tuna
- 1 tbsp parsley flakes
- 1 tsp smoked paprika
- 4 oz shredded Manchego cheese
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Grab 3 small bell peppers (I used a combination of red, yellow and green), cut them in half lengthwise and remove the seeds and any of the white piths, add them to a baking tray lined with foil paper cut side up and season them with sea salt and freshly cracked black pepper
Add one 15 oz can of diced tomatoes 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, add 2 tins of tuna into the sieve and again mix around to get rid of oil, add the tuna into the bowl with the tomatoes, beat 2 organic eggs in a seperate bowl and then add over the tuna and tomatoes, season with 1 tbsp of parsley flakes, 1 tsp sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper, mix together until well combined
Evenly divide the mixture into the 6 bell peppers, top off each one with a generous helping of freshly shredded Manchego cheese and a sprinkle of sweet smoked paprika
Add into a preheated oven bake+broil option 250 C -480 F for 20 minutes, once cooked remove from the oven and serve sprinkled with freshly chopped parsley, enjoy!
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.