Recipe courtesy of Bobby Flay
Episode: Surprise!
Save Recipe Print
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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baked Stuffed Lemon Sole

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Fusilli with Pecorino Romano and Black Pepper

Recipe courtesy of Giada De Laurentiis

Stuffed Young Zucchini

Recipe courtesy of Rachael Ray

Lebanese Meat-Stuffed Pitas (Arayes)

Recipe courtesy of Aarti Sequeira

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.