Benin-inspired Stuffed Piquillo Peppers with Tuna

Ingredients

In this Benin-inspired adaptation, we incorporate traditional Benin spices and flavors into the original Spanish dish. The filling is enhanced with a blend of Benin spices, adding a unique and aromatic twist to the traditional tuna filling. Additionally, the cooking technique may vary slightly to accommodate the Benin cuisine's preferences and available cooking methods. We alse have the original recipe for Pincho de pimentos del piquillo rellenos de atún, so you can check it out.

• 12 piquillo peppers, drained (280g) 12 piquillo peppers, drained (280g)
• 2 cans of tuna, drained and flaked (200g) 2 cans of tuna, drained and flaked (200g)
• 1 small onion, finely chopped (80g) 1 small onion, finely chopped (80g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 1/2 teaspoon ground cinnamon (2.5g) 1/2 teaspoon ground cinnamon (2.5g)
• 1/4 teaspoon ground cloves (1.25g) 1/4 teaspoon ground cloves (1.25g)
• 1/4 teaspoon ground nutmeg (1.25g) 1/4 teaspoon ground nutmeg (1.25g)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   In a bowl, combine the flaked tuna, sautéed onion and garlic, ground coriander, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, and pepper. Mix well to combine.
4. 4.
   Carefully stuff each piquillo pepper with the tuna mixture and place them in a baking dish.
5. 5.
   Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until heated through.
6. 6.
   Remove from the oven and garnish with fresh cilantro.
7. 7.
   Serve warm as an appetizer or a main course.

Treat your ingredients with care...

• Piquillo peppers — If you can't find piquillo peppers, you can substitute them with roasted red bell peppers. Make sure to drain them well before using.
• Benin spices — The blend of ground coriander, ginger, cinnamon, cloves, and nutmeg adds a unique flavor to the dish. Adjust the spices according to your taste preferences.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the tuna filling.
• Serve the stuffed peppers with a side of couscous or steamed rice for a complete meal.
• If you prefer a crispy topping, sprinkle some breadcrumbs over the stuffed peppers before baking.
• Experiment with different herbs and spices to customize the flavors to your liking.
• These stuffed piquillo peppers can be made ahead of time and reheated before serving.

Serving advice

Serve the Benin-inspired stuffed piquillo peppers warm as an appetizer or a main course. They pair well with a fresh green salad and a side of crusty bread.

Presentation advice

Arrange the stuffed piquillo peppers on a platter, garnished with fresh cilantro leaves. The vibrant red color of the peppers will make the dish visually appealing. Consider drizzling a touch of olive oil over the peppers for an added glossy finish.