Spanish Tuna-Stuffed Piquillo Peppers Recipe

Recipe By Slurrp

Spanish Tuna-Stuffed Piquillo Peppers are a delicious and flavorful appetizer or tapas dish. Piquillo peppers, a type of sweet and slightly spicy red pepper from Spain, are stuffed with a mixture of tuna, onions, garlic, and spices. The peppers are then baked until tender and the filling is heated through. These stuffed peppers are perfect for entertaining or as a light and tasty snack. Serve them warm or at room temperature for a delightful burst of flavors.

4.7
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15minstotal
15m.total
Spanish Tuna-Stuffed Piquillo Peppers
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Ingredients for Spanish Tuna-Stuffed Piquillo Peppers Recipe

  • 3 Piquillo Peppers
  • 1/2 can Tuna, Drained
  • 0.06 cup Finely Chopped Onions
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley, Plus Extra For Garnish
  • 0.13 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • as needed Grated Cheese

Directions: Spanish Tuna-stuffed Piquillo Peppers Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a bowl, mix together the drained tuna, finely chopped onions, minced garlic, chopped parsley, paprika, salt, and pepper.
  • STEP 3.Carefully stuff each piquillo pepper with the tuna mixture and place them in a baking dish.
  • STEP 4.Bake the stuffed peppers for about 15-20 minutes, or until the peppers are tender and the filling is heated through.
  • STEP 5.Remove from the oven and let them cool slightly before serving.
  • STEP 6.Garnish with additional chopped parsley, if desired, and serve warm or at room temperature.

Cooking Tips

  • If you can't find piquillo peppers, you can use roasted red bell peppers as a substitute.
  • Make sure to drain the tuna well to avoid excess moisture in the filling.
  • For added flavor, you can sprinkle some grated cheese on top of the stuffed peppers before baking.

Storage and Serving

  • Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the peppers in a baking dish and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Serve the Spanish Tuna-Stuffed Piquillo Peppers as an appetizer, tapas, or as part of a larger Spanish-inspired meal.
Nutrition
value
150
calories per serving
16 g Fat< 1 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    32mg
  • Iron
    < 1mg
  • Vitamin A
    279mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    7mg
  • Manganese
    < 1mg
  • Phosphorus
    9mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp