Narrated Food
Mediterranean Tuna-Stuffed Peppers
Halved red peppers filled with tuna, olives, capers, sun-dried tomatoes, and fresh herbs, then baked.
Method
- 1Place pepper halves cut-side up in a baking dish; drizzle with oil.
- 2Mix tuna, olives, capers, sun-dried tomatoes, herbs, and lemon; fill peppers.
- 3Bake at 190°C / 375°F for 18–20 min until peppers are tender.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
A clever way to use tinned tuna that feels Mediterranean and proper; two pepper halves provide a satisfying dinner with very little preparation.
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