|07-13-2013, 11:36 AM||#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, 12:37 PM||#2|
Join Date: Sep 2004
Start Date: May 2003
Gosh, those are gorgeous - DH and I would love that! Must check the river site and get some peppers. Thanks!
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|07-13-2013, 12:38 PM||#3|
Senior LCF Member
Join Date: Jul 2002
Location: Lake Oswego, Oregon
WOE: My way low carb!
Start Date: July 11th 2003
Those look delicious!
I've got a new attitude 12/04/06
And an even newer UPDATED attitude 9/1/2012
|07-13-2013, 05:51 PM||#4|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
These look amazing! Thanks I can't wait to try them. Great dish for summer.
May we all live our life as long as we want!