Recipe courtesy of Bobby Flay
Episode: Surprise!
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Total:
15 min
Active:
15 min
Yield:
16 peppers
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
16 peppers
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.

Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

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