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Old 07-13-2013, 12:36 PM   #1
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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
Tuna Mixture:
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.


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Old 07-13-2013, 01:37 PM   #2
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Gosh, those are gorgeous - DH and I would love that! Must check the river site and get some peppers. Thanks!
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Old 07-13-2013, 01:38 PM   #3
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Those look delicious!

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Old 07-13-2013, 06:51 PM   #4
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These look amazing! Thanks I can't wait to try them. Great dish for summer.
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