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!
Makes
Serving size
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
Instructions
- Remove peppers from the can. Rinse under cool water to remove as much sodium as possible.
- Drain and spread the whole peppers on a cutting board.
- In a small mixing bowl, combine the shallot, capers, vinegar and goat cheese. Mix well.
- Add the olive oil and mix well. Season with black pepper.
- Add the sunflower seeds and mix again.
- Flake the tuna and add to the cheese mixture. Mix well.
- Spoon the cheese mixture into the peppers. Distribute evenly.
- Serve as an appetizer, side dish or lunch with a side salad.
Cooking Tip
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.
Recipe contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 6 servings 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
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