Baked Kapia Peppers Stuffed with Tuna | Mediterranean Flavors

Preheat the oven to 200 °C. Wash the kapia peppers, cut them in half lengthwise, and carefully remove the core and seeds, leaving the stems on for a nicer presentation.

Drain the canned tuna, quarter the cherry tomatoes, and finely chop the olives and capers. Crush the fresh garlic and finely chop the parsley leaves.

In a bowl, mix together the drained tuna, chopped cherry tomatoes, olives, capers, crushed garlic, and half of the chopped parsley. Season with dried oregano, a little salt, freshly ground black pepper, and 1 tablespoon of extra virgin olive oil.