Creamy Tuna Stuffed Banana Peppers

Here’s my go-to recipe for tuna stuffed banana peppers, combining fresh peppers with a creamy tuna filling that’s seasoned just right and topped with melted cheese.

These stuffed peppers have become a regular at our weeknight dinner table, and I often make an extra batch to pack for lunch the next day. Because let’s be honest – they taste even better when you’re hungry at work, don’t they?

What Kind of Tuna Should I Use?

For this recipe, solid white albacore tuna is your best bet since it has a milder flavor and firmer texture compared to light or chunk tuna. While the recipe calls for canned tuna in water, you could also use tuna packed in olive oil – just be sure to drain it well first. Fresh tuna isn’t necessary here, as canned tuna actually works better for creating a creamy filling that holds together. When shopping, look for sustainably caught tuna with the MSC certification on the label, and check that the can isn’t dented or bulging. Remember to drain the tuna really well by pressing it in a fine-mesh strainer to remove excess moisture, which will help your filling stay nice and thick.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Albacore tuna: You can use chunk light tuna instead of albacore, or even canned salmon for a different twist. If you’re not into fish, try using finely chopped chicken breast or chickpeas for a vegetarian version.
• Cream cheese: Greek yogurt cream cheese or Neufchatel cheese work great as lighter alternatives. For a dairy-free option, try dairy-free cream cheese, though the texture might be slightly different.
• Baby spinach: Regular spinach works fine, or you can swap in other cooked greens like kale or Swiss chard. Just make sure to squeeze out any excess water after cooking.
• Banana peppers: If you can’t find banana peppers, you can use poblano peppers or even bell peppers – just keep in mind the heat level will be different. Cut bell peppers into smaller portions if using those.
• Capers: Out of capers? Try finely chopped green olives or pickled jalapenos for that salty, briny kick.
• Red onion: Feel free to use white onion, shallots, or even green onions as a substitute. If using regular onion, you might want to use a bit less since it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing stuffed banana peppers is not properly draining both the tuna and steamed spinach – excess moisture can make your filling watery and cause it to seep out during baking. When cleaning the peppers, be careful not to tear them while removing the ribs and seeds, and wear gloves if you have sensitive skin since even mild peppers can irritate your hands. For the smoothest filling, make sure your cream cheese is truly at room temperature (about 1 hour on the counter) before mixing, as cold cream cheese will leave lumps and make the filling difficult to pipe or spoon into the peppers. To prevent the peppers from becoming too soft while baking, avoid overcooking them – they should be just tender enough to pierce with a fork while still maintaining their shape, usually about 20-25 minutes at 375°F. For extra flavor, try broiling the peppers for the last 1-2 minutes until the cheese on top gets slightly golden and bubbly.

What to Serve With Stuffed Banana Peppers?

These cheesy, tuna-filled peppers make a great appetizer or light main dish that pairs really well with a few simple sides. A fresh green salad with cherry tomatoes and a light vinaigrette dressing helps balance out the richness of the cream cheese filling. If you’re serving these as a main course, some crusty Italian bread or garlic knots on the side are perfect for soaking up any melted cheese that escapes the peppers. For a complete meal, you might want to add some simple roasted potatoes or a cup of marinara sauce for dipping – the slight acidity of the tomatoes works great with the creamy filling.

Storage Instructions

Keep Fresh: These tasty tuna stuffed peppers will stay good in an airtight container in the fridge for up to 3 days. The cream cheese filling helps keep everything nice and moist, while the peppers maintain their shape pretty well.

Make Ahead: You can prep these peppers a day in advance – just prepare the filling and stuff the peppers, then cover and keep in the fridge. When you’re ready to eat, sprinkle with the extra mozzarella and pop them in the oven until heated through.

Warm Up: To enjoy leftover stuffed peppers, simply place them in the oven at 350°F for about 10-15 minutes until heated through. You can also use the microwave for 1-2 minutes, though the peppers might be a bit softer this way.

Preparation Time	10-15 minutes
Cooking Time	7-10 minutes
Total Time	20-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-45 g
• Fat: 60-70 g
• Carbohydrates: 20-25 g

Ingredients

For the tuna filling:

• 1/2 tsp crushed red pepper
• 1/2 tsp dried oregano
• 1 can albacore tuna (drained well, I like Starkist)
• black pepper, to taste
• 3 tbsp red onion (finely chopped for best texture)
• 8 oz cream cheese (softened to room temperature)
• 2 oz baby spinach (steamed and squeezed dry)
• 1/2 tbsp capers
• 1/4 cup shredded mozzarella

For the banana peppers:

• 8 banana peppers (split lengthwise and deseeded)

For the topping:

• 1/8 cup shredded mozzarella

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper to prevent the peppers from sticking during baking, and set it aside for later use.

Step 2: Mix the Tuna Filling

• 1 can (5 oz) albacore tuna in water, drained
• 8 oz cream cheese, softened
• 1/4 cup mozzarella cheese, shredded
• 2 oz steamed and squeezed baby spinach
• 3 tbsp finely chopped red onion
• 1/2 tbsp small capers (nonpareil)
• 1/2 tsp crushed red pepper
• 1/2 tsp oregano, dried
• ground black pepper, to taste

In a large mixing bowl, combine the drained albacore tuna, softened cream cheese, shredded mozzarella cheese, steamed and squeezed baby spinach, finely chopped red onion, small capers, crushed red pepper, dried oregano, and a generous amount of ground black pepper to taste.

Use a spoon or mixer to blend the ingredients together until the filling becomes fairly uniform and creamy.

I like to really mix until there are no large chunks of tuna left for a smoother filling.

Step 3: Stuff the Peppers and Prepare for Baking

• 8 banana peppers, split lengthwise and seeded
• tuna filling mixture from Step 2
• about 1/8 cup shredded mozzarella for topping

Arrange the split and seeded banana peppers, cut side up, on your prepared parchment-lined baking sheet.

Fill each pepper with the tuna filling mixture from Step 2, smoothing it so it is level with the sides of each pepper.

Sprinkle about 1/8 cup of shredded mozzarella cheese evenly over the tops of the filled peppers.

Step 4: Bake the Stuffed Peppers

Place the baking sheet in the preheated oven and bake the stuffed peppers for 7-10 minutes, or until the cheese on top is browned and bubbly and the filling is heated through.

Keep an eye on them near the end to ensure the cheese doesn’t burn.

For a more golden appearance, I like to turn on the broiler for the last minute, but watch closely if you do this.

Step 5: Cool and Serve

Remove the baking sheet from the oven and allow the stuffed peppers to cool for about 5 minutes before serving.

Use a spatula to carefully lift the peppers from the pan to avoid breaking them—don’t use tongs, or the peppers might split!