The mini peppers (or baby peppers), selected since a few years, are rapidly spreading, thanks to the excellent flavor and convenient of use. Easy to clean, they do not even have to be peeled. This recipe is our version of the classic mixture of potatoes and tuna, that is among the most used to stuff the peppers, zucchini, onions and others. In particular the adding of ricotta cheese give the whole a delicacy that we think goes well with the sweet taste of the mini peppers.


  • 16 mini peppers
  • 200 g of potatoes
  • 80 g of tuna fish
  • 120 g of ricotta cheese
  • 1 tablespoon of grated pecorino
  • 1 garlic clove
  • oregano
  • parsley
  • ground black pepper
  • olive oil



  1. Boil the potatoes, mash them with a fork, mix it well with the drained tuna
  2. Add the garlic chopped finely, 3 tablespoons of oil, the ricotta cheese, (which can be substituted by any type of other sweet and spreadable cheese), the grated pecorino, a pinch of powdered oregano and a tablespoon of parsley
  3. Add a bit of salt, and ground pepper and mix well for a while. If you need to make the mixture softer, add one or two tablespoons of hot water
  4. Wash the mini peppers, cut the top remove and seeds and fill them with the mixture
  5. Preheat the oven to 180 degrees. Put the mini peppers on a small baking pan greased with oil and cook them for 20 minutes
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