Stuffed Piquillo Peppers with Tuna

Ingredients

• 12 piquillo peppers 12 piquillo peppers
• 2 cans (280g) tuna, drained 2 cans (280g) tuna, drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the piquillo peppers on a baking sheet and roast them in the preheated oven for 10 minutes to soften them.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the drained tuna, smoked paprika, cumin, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for an additional 2-3 minutes.
5. 5.
   Remove the roasted piquillo peppers from the oven and carefully stuff each pepper with the tuna mixture.
6. 6.
   Place the stuffed peppers back in the oven and bake for another 10 minutes.
7. 7.
   Once cooked, remove from the oven and garnish with fresh chopped parsley.
8. 8.
   Serve the Stuffed Piquillo Peppers with Tuna warm or at room temperature as an appetizer or 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 remove the skin and seeds before stuffing them.
• Tuna — Opt for high-quality canned tuna packed in olive oil for the best flavor and texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the tuna filling.
• Serve the Stuffed Piquillo Peppers with Tuna with a drizzle of balsamic glaze for a tangy twist.
• If you prefer a creamier filling, you can mix the tuna with a small amount of mayonnaise or Greek yogurt.
• These stuffed peppers can be made ahead of time and refrigerated. Simply reheat them in the oven before serving.
• Experiment with different herbs and spices to customize the flavors of the tuna filling.

Serving advice

Serve the Stuffed Piquillo Peppers with Tuna as an appetizer or main course. They can be enjoyed on their own or accompanied by a fresh green salad.

Presentation advice

Arrange the Stuffed Piquillo Peppers with Tuna on a platter, garnished with fresh parsley. The vibrant red color of the peppers and the contrasting green parsley will create an eye-catching presentation.