Tuna-Stuffed Piquillo Peppers
I had some leftover whole piquillo peppers so I made these for a light, summer supper last night. I used Roland brand whole piquillo peppers, purchased from the Largest-River-In-South-America site that begins with an “A” :). I didn't measure anything, but here’s what I put in it:
Whole piquillo peppers, drained and patted dry with paper towels
2 cans olive-oil packed tuna, drained & flaked
About ½ cup marinated artichoke hearts, diced
1 shallot, minced (I wanted to use green onions, but didn’t have any)
About ¼ cup minced parsley
Enough mayonnaise to bind together the mixture
Juice from ½ lemon
2 tsp. smoked Spanish paprika (mild, but hot would be good, too)
½ tsp. ground cumin
Salt & pepper to taste
Mix everything together and stuff the tuna mixture into the piquillo peppers with a small spoon.
Gosh, those are gorgeous - DH and I would love that! Must check the river site and get some peppers. Thanks!
Those look delicious!
These look amazing! Thanks I can't wait to try them. Great dish for summer.
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