Mediterranean Tuna Stuffed Peppers
Cool, crisp tuna stuffed peppers are a fast and easy recipe for lunch or a light dinner. Brown rice makes them extra hearty, and they’re packed with Mediterranean flavors from hummus, Greek olives, and a sprinkle of feta cheese.
Make this recipe when summer sweet bell peppers are on sale or overflowing in your garden.
Why You’ll Love This Recipe
- Baked stuffed peppers (like my turkey and lentil stuffed peppers) are always delicious, but this recipe is light and cool when it’s too hot to turn on the oven.
- It’s fast and easy to make with canned tuna and leftover brown rice.
- It’s a mayo-free tuna salad that gets a boost of flavor and nutrition from hummus.
Recipe Ingredients
Here are the main ingredients you’ll need to make these tuna stuffed peppers. I’ve listed a few substitutions and variations in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Sweet bell peppers. Any bell peppers will work, but I really love to use red, orange, or yellow peppers because they’re sweet, and I love the pop of color.
Tuna. Light tuna packed in oil is moist and flavorful, but white tuna works too!
Hummus. I use hummus instead of mayonnaise to moisten and hold the filling together. It’s super flavorful, so you don’t have to add extra seasoning to this recipe. Prepared hummus from the store works well, but if you have time, homemade hummus is even better.
Brown rice. This adds extra texture and makes the stuffed peppers more filling. I love adding cooked, cooled rice to cold dishes, like my Buffalo chicken rice bowls, for extra complex carbs.
Olives. Briny Greek olives add another pop of flavor. And like olive oil, they’re full of heart-healthy fats.
Vegetables. Grape or cherry tomatoes and chopped cucumber add extra color, crunch, and flavor to the filling.
Substitutions and Variations
- For a flavor variation, swap the hummus for white bean dip, Greek yogurt, or vinaigrette salad dressing.
- Try these other chopped vegetables instead of or in addition to the tomatoes and cucumber: zucchini, green or red onion, sundried tomatoes, roasted piquillo pepper, sweet peppadew peppers, or pepperoncini.
- For a softer, smokier pepper, roast the peppers and chill them before stuffing them.
- No tuna? Try canned sardines or mackerel. This recipe also works with leftover shredded chicken.
Step-By-Step Instructions
1. Prep your peppers. Cut them in half from the stem to the bottom. Remove the inner core and any seeds.
2. Prep the filling ingredients. Add everything except the feta cheese to a mixing bowl.
3. Mix the filling. Taste and add extra hummus or salt as needed. Fill the peppers and sprinkle feta cheese over the top.
Expert Tips
This recipe doubles or triples easily, and since there’s no cooking required, it’s great to serve for a brunch or lunch gathering. To prep it ahead:
- Slice and clean your peppers.
- Combine the tuna, rice, and hummus and store it in a covered container in the refrigerator.
- Chop your other ingredients, but don’t add them to the tuna mixture. Store them in a covered container in the refrigerator.
- When you’re ready to serve, combine the chopped vegetables and parsley with the tuna mixture. Stuff the peppers and sprinkle the feta cheese.
What to Eat with Tuna Stuffed Peppers
Serve these tasty stuffed peppers with:
- Fruited iced tea
- Toasted pita bread and creamy whipped feta dip
- Raspberry oatmeal bars for dessert
Related Mediterranean Salad Recipes
Try these other Mediterranean-inspired salad recipes when it’s too hot to turn on the oven.
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.
Mediterranean Tuna Stuffed Peppers
Ingredients
- 2 large sweet peppers
- 5 ounces tuna drained
- 1 cup cooked, cooled brown rice from 1/2 cup dry
- 1/2 cup hummus
- 1/2 cup chopped cucumbers
- 1/2 cup grape tomatoes halved or quartered
- 2 tablespoons black or green Greek olives chopped
- 2 tablespoons minced parsley
- 1 ounce feta cheese
Instructions
- Slice each pepper in half lengthwise (from stem to bottom), and remove the core and seeds. Set the peppers aside.
- In a mixing bowl, combine the tuna, rice, and hummus. Mix in the cucumbers, tomatoes, olives, and parsley. Stir to combine everything.
- Stuff each half of the peppers with the tuna filling. Sprinkle with crumbled feta cheese. Serve immediately.
Notes
- Cut and seed the peppers.
- Combine the tuna, rice, and hummus. Store it in a covered bowl in the refrigerator.
- Chop the vegetables and parsley. Store it in a covered container in the refrigerator.
- Combine the vegetables, parsley and tuna mixture just before serving. Stuff the peppers and sprinkle with feta cheese.
