|07-13-2013, 12:36 PM||#1|
Senior LCF Member
Join Date: Oct 2011
Location: Kansas City
Start Date: August 2010
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 ˝ cup marinated artichoke hearts, diced
1 shallot, minced (I wanted to use green onions, but didn’t have any)
About Ľ cup minced parsley
Enough mayonnaise to bind together the mixture
Juice from ˝ lemon
2 tsp. smoked Spanish paprika (mild, but hot would be good, too)
˝ tsp. ground cumin
Salt & pepper to taste
Mix everything together and stuff the tuna mixture into the piquillo peppers with a small spoon.
|07-13-2013, 01:37 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Gosh, those are gorgeous - DH and I would love that! Must check the river site and get some peppers. Thanks!