Tuna Stuffed Peppers with Escabeche

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Escabeche is a cooking method that uses oil, vinegar and spices, it is very similar to pickling and very popular in Mexico. Escabeche is what makes this dish so special and out of the ordinary. The combination of the warm pepper, creamy tuna and crunchy tangy veggies is simply perfect.

This is a very easy dish that can be made in advance, it’s served cold or at room temperature. Perfect to enjoy during the hot summer days.

What you need to make Tuna Stuffed Peppers with Escabeche

For the Escabeche:





Olive Oil


Spices: oregano, bay leaf, pepper corns and salt

For the Tuna Stuffed Peppers:

Anaheim Peppers

Canned tuna



What you need to know before you make Tuna Stuffed Peppers

As I mentioned, this is a dish that is served cold. I like to make the Escabeche a day in advance just to make sure it is perfectly cold and the flavors have enough time to develop while sitting in the fridge.

A gas burner it is the easiest and fastest way to char the skin of the peppers but I know not all of us have a gas stove. You can also place the peppers on a baking sheet lined with aluminum foil directly under your broiler for about 5 minutes. Just make sure you rotate the peppers to let the skin char nice and even. Air fryer works great for this too!

Other recipes you might like:

Sweet Potato and Chorizo Hash Stuffed Peppers – Marisol Cooks

Blistered Shishito Peppers – Marisol Cooks

Crab Stuffed Jalapeños – Marisol Cooks

Picadillo Chiles Rellenos/ Paleo & Whole30 – Marisol Cooks

Mini Pepper Poppers – Marisol Cooks


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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