Bell peppers with tuna, shiitakes and capers

  • 2 persons
  • cooking time: 30
  • difficulty


  • 1 red onion, finely chopped
  • ½ clove of garlic, finely chopped
  • 12 shiitakes, chopped in cubes
  • ½ tin anchovies, drained
  • 1 tin tuna in olive oil (à 142 g), drained
  • 2 tsp capers
  • 5 black olives, halved
  • 2 bell peppers, halved
  • 2 tbsp panko
  • grate of 1 lemon
  • ¼ bunch of parsley, leaves off, finely chopped
  • olive oil
  • pepper

How to prepare

Delicious as an appetizer! Stuffed peppers with tuna and a crispy crust. 

This recipe orginates from the book ‘Vis uit blik – deel 2’ (publisher: Kosmos Uitgevers) – now only available in Dutch.


  • 1 Preheat the oven to 180 °C.
  • 2 Heat a dash of olive oil over medium heat and fry the red onion, garlic and shiitakes gently for 3-4 minutes. Then add the anchovy fillets and allow them to 'melt' in 2 minutes. Then mix in the tuna, capers and olives and warm them for a few minutes.
  • 3 Meanwhile, brush the halved peppers with olive oil and place them on an oven tray.
  • 4 Take the tuna mixture from, fill the pepper halves with it and cover with some panko. Drizzle with extra olive oil and fry the stuffed peppers until tender and crispy in the oven for 20-25 minutes.
  • 5 Take out of the oven and put some lemon zest and parsley on top of the peppers. Serve with freshly ground pepper.

Skipjack in olive oil