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+ servings

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

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