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.