Piquillo Peppers Stuffed with Raw Tuna Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 16 peppers
Share This Recipe

Ingredients

1 pound 8 ounces tuna, cut into 1/4-inch dice

1/4 cup finely chopped fresh parsley 

1/4 cup finely chopped scallions 

3 tablespoons olive oil 

2 tablespoons capers, drained 

2 tablespoons Dijon mustard 

1 tablespoon pureed canned chipotles 

Salt and freshly ground pepper 

Salt and freshly ground pepper

16 roasted piquillo peppers, peeled and seeded 

Parsley leaves, for garnish 

Directions

  1. 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.
  2. 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.
Greek-Style Stuffed Peppers
PREMIUM
20m Easy 97%
CLASS
Dairy-Free Sour Cream
PREMIUM
2m Easy 96%
CLASS
Sliced Tuna Tataki, Roasted Peppers, Chili, and Citrus
PREMIUM
Roasted Marinated Sweet Peppers
PREMIUM
5m Easy 100%
CLASS