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


Recipe Summary

15 mins
16 stuffed peppers


Ingredient Checklist


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

  • 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; total fat 9g; saturated fat 1g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 9mg; sodium 213mg; potassium 91mg; carbohydrates 1g; fiberg; sugarg; protein 6g; trans fatty acidg; vitamin a 69IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 3mcg; vitamin b12 1mcg; calcium 4mg; ironmg.