Yield: 12 Peppers
Piquillo Peppers - Spanish Tuna Stuffed Peppers
This piquillo peppers recipe, or Spanish tuna stuffed peppers, is a classic Spanish tapa. Pimientos de piquillo rellenos are roasted, red peppers that are stuffed with tastiness.
Ingredients
- 2 12 ounce cans of tuna, drained and pressed
- 1 shallot, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh parsley, diced
- 1 tablespoon capers, drained and rinsed (optional)
Instructions
- Be sure to drain the tuna well. It’s best to press the tuna with a fork to get the water or brine to drain well. Add the tuna to a small mixing bowl.
- Blend in the salt, pepper, shallot, mayonnaise, olive oil, and lemon juice.
- Use a fork or a rubber spatula to blend all of the ingredients together.
- Add the parsley and capers if you are using them and stir well.
- Open each pepper with your fingers and stuff the piquillo pepper carefully with a small spoon or your finger. You can push the tuna into the pepper a bit, but be careful not to rip to tear the pepper.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 229mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 33g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.