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All Recipes, Main Dishes / February 2, 2019

Stuffed Spanish Peppers with Tuna and Tomatoes

Spain on a Fork Spices

 – 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.

Stuffed Spanish Peppers with Tuna and Tomatoes

– 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!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make Stuffed Spanish Peppers with Tuna and Tomatoes

Stuffed Spanish Peppers with Tuna and Tomatoes

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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 

  4. 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!

Recipe Notes

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!

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1 Comment

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