Stuffed Piquillo Peppers

These peppers are very sweet and tasty – you’ll want to keep a can on hand as this dish makes a very impressive appetizer that can be prepared in no time. Great for impromptu dinner parties!

Serving size

2 stuffed peppers

Makes

6 servings (12 stuffed peppers)

Ingredients

12 (10 ½ ounces) Picuezo® piquillo peppers, canned, drained, whole

1 (43g) shallot, minced

2 tablespoons capers

1 tablespoons Spanish vinegar

4 ounces goat cheese

3 tablespoons  olive oil

¼ teaspoon black pepper, freshly ground

3 tablespoons sunflower seeds, unsalted

1 6-ounces can (or 4.5 ounces, drained) tuna in water, no salt added

Nutrition Info

Makes: 6 servings (12 stuffed peppers)   Serving size: 2 stuffed peppers

Calories

175

Fat

13 g

Saturated Fat

4 g

Trans Fat

<1 g

Cholesterol

15 mg

Carbohydrates

5 g

Sugar

2 g

Fiber

1 g

Protein

10 g

Sodium

280 mg

Calcium

40 mg

Phosphorus

141 mg

Potassium

183 mg

Instructions

  1. Remove peppers from the can. Rinse under cool water to remove as much sodium as possible.
  2. Drain and spread the whole peppers on a cutting board.
  3. In a small mixing bowl, combine the shallot, capers, vinegar and goat cheese. Mix well.
  4. Add the olive oil and mix well. Season with black pepper.
  5. Add the sunflower seeds and mix again.
  6. Flake the tuna and add to the cheese mixture. Mix well.
  7. Spoon the cheese mixture into the peppers. Distribute evenly.
  8. Serve as an appetizer, side dish or lunch with a side salad.
Recipe contributed by FamilyCook Productions

Most canned vegetables have sodium added. You can reduce high sodium ingredients like these piquillo peppers and capers, as well as beans, whole tomatoes, etc., by rinsing with water before using.