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Baked Summer Peppers

  • 3-4 as main, 6 as entree
Baked Summer Peppers

These stunning stuffed peppers are so easy to create. Prepare them in advance and cook on the barbecue or in the oven when required. Serve them piping hot or warm with a salad of your choice.


  • 4-5 large plum tomatoes
  • 1 red onion, peeled
  • 6 yellow or red peppers
  • 220 gram jar can tuna, well drained
  • 1 cup small black Italian olives
  • 2 tblsp capers
  • 2-3 tblsp chopped fresh basil
  • ¼ cup extra virgin olive oil


  1. Cut the tomatoes in quarters and discard the seeds. Cut the onions into thin wedges. Pan fry the onion in a dash of oil until lightly browned and tender.
  2. Cut the peppers lengthwise in half through the stalks. Carefully cut out the seeds and pith leaving the stalks intact. Arrange cut side up in a baking dish.
  3. Fill the pepper halves in order with the tuna, olives, capers, basil, onion and tomatoes. This way the tuna will soak up the tomato juices while cooking and not dry out. Drizzle the peppers liberally with olive oil.
  4. Bake at 200°C for 25-30 minutes until the peppers are tender and slightly chargrilled around the edges. Serve warm or cold, garnished with extra basil and accompanied with a salad.

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