Tuna & Spinach Stuffed Banana Peppers
Try this unexpected and delicious use of tuna for a light lunch or appetizer.
- 5 oz can albacore tuna in water, drained
- 8 oz cream cheese at room temperature
- 1/4 cup shredded mozzarella
- 2 oz baby spinach, steamed, drained and cooled
- 3 tablespoons minced red onion
- 1/2 tablespoon nonpareil capers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- freshly ground black pepper
- 8 banana peppers, halved with ribs and seeds removed
- shredded mozzarella for sprinkling about 1/8 cup
Preheat oven to 400. Line a baking sheet with parchment, set aside.
In a large bowl, mix together the filling mixture with a spoon or mixer until a fairly uniform mixture forms.
Place the peppers cut side-up on the lined parchment. Fill with tuna mixture until it is roughly level with the sides of the pepper. Sprinkle with cheese. Bake 7-10 minutes or until browned and bubbly. Cool for 5 minutes prior to serving.
Cool for 5 minutes prior to serving. Use a spatula to lift them out of the pan. Don't use tongs! Ask me how I know!
- Banana peppers can be unexpectedly spicy! Take care to wash your hands thoroughly after handling.
- Frozen, chopped spinach is a great sub for fresh, just drain it thoroughly.
- Cutting a tiny slice out of the bottom of the pepper can help it keep it from rolling around on the pan as you lift it in and out of the oven--I didn't have this issue with these peppers but I have with other peppers in the past.
- The leftover filling is great on crackers.