Jarred roasted peppers hold a bright and zesty filling of tuna, mayonnaise, capers and lemon juice in this Spanish-style appetizer. (The tuna salad is great on its own, too!).

Source: Midwest Living

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Recipe Summary

total:
15 mins
Servings:
16
Yield:
16 stuffed peppers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain piquillo peppers; arrange on paper towels to dry well.

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  • Drain tuna; transfer to a bowl and flake finely. Add mayonnaise, olive oil, capers, shallot, parsley, lemon zest and juice, mustard, and garlic to tuna. Stir to combine, then season with salt and black pepper. Transfer mixture to a resealable plastic storage bag. Chill until close to serving time.

  • Before serving, snip the corner of the bag and pipe mixture into each piquillo pepper. Arrange on a platter. Sprinkle with additional parsley.

*Shopping Tip

Find Spanish piquillo peppers at specialty stores such as Whole Foods or online. Or just skip them! The filling is delicious as a spread with crackers (and you can even add some minced ordinary roasted red peppers, if you want, for color and flavor).

Nutrition Facts

109 calories; fat 9g; cholesterol 9mg; saturated fat 1g; carbohydrates 1g; mono fat 4g; poly fat 3g; protein 6g; vitamin a 68.7IU; vitamin c 1.6mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 3.3mcg; vitamin b12 0.5mcg; sodium 213mg; potassium 91mg; calcium 4mg; iron 0.3mg.
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