The preserved sweet pimento red peppers are perfect for stuffing. This is a simple dish that can transform your table in less than 20 minutes and is appealing to serve for a Tapas get-together, or even a quick healthy snack with your family. The tuna olive and caper filling has an elegant balance of salty savory tones that are harmonized with the sweet delicate flavor of the little roasted peppers.
Piquillo Peppers Stuffed with Tuna
PRE TIME: 20 min
COOKING TIME: 0
TOTAL TIME: 20 min
- 1012 ea. Whole roasted red peppers (pimientos de piquillo
- 6 oz. Tuna in can in extra virgin olive oil
- 1/2 tsp. Sherry Vineger
- 15 ea. Pitted black olives, diced
- 1 tbsp. Capers, diced
- 1/4 tsp. Pepper
- 1 tbsp. Extra virgin olive oil
- 2 ea. Green onions, chopped
- 2 sprigs Italian parsley, chopped
- 1 tsp. Extra virgin olive oil
- 1/2 tsp. Black pepper
- 1 spring Italian parsley
- 1 ea. Green onions
Drain the tuna and place it in a bowl. Add the sherry vinegar and lightly break up the tuna flakes using a fork, set aside.
Finely chop the olives and capers and add them to the tuna. Chop the green onions and the parsley and add to the tuna mix, add black pepper, drizzle some olive oil.
Gently open each pepper pocket and fill with the tuna mix 3/4 full. fold the pepper over the filling before you arrange it upside down on the plate.
Garnish with olive oil, parsley, pepper, and green onion. Enjoy!
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