The summer peppers.

DI Chiara Maci | 10 Oct 2018


This summer stuffed peppers.

Among all things, I forgot to leave you this recipe, but I’m doing it right away, even because I’ve made them over the weekend.

Here they are in a variant with quinoa and tuna, to try!

You can also add olives for example.



3 red tomatoes

5 red peppers

180g of quinoa

180g of tuna in oil



Extra virgin olive oil



– Wash and dry the peppers. Empty them leaving them whole and remove only the top cap.

– Pour the cold water into a saucepan and add the quinoa. Remember, 1 dose of quinoa for 2 of water.

– Turn on the heat and bring water to boil. When it boils, lower the heat, cover and cook for ten minutes.

– When it is ready, drain it well and keep it aside.

– Wash the tomatoes and cut them into cubes.

– Drain the tuna and put it in a bowl with the rinsed capers, tomatoes and quinoa.

– Season with salt, pepper and extra virgin olive oil. You can also add a little breadcrumbs to taste.

– Take the peppers, stuff them with the filling and sprinkle the surface with a pinch of breadcrumbs.

– Cover a baking sheet with baking paper and place the peppers on top.

– Cover a baking pan with baking paper and place the peppers on it.

– Finish with a little oil and salt and bake in preheated oven at 180 degrees for one hour.

– You can serve them hot or cold.

Photo By Chiara Maci
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