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tuna spinach stuffed banana peppers

Tuna & Spinach Stuffed Banana Peppers

Try this unexpected and delicious use of tuna for a light lunch or appetizer. 
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, European
Servings 4



  • 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

the peppers:

  • 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.