Print
Pimientos del Piquillo Rellenos
Pimientos del piquillo rellenos, classic Spanish stuffed peppers with tuna! Or fill them up with whatever ingredient you want...
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 129 kcal
Ingredients
- 4 canned piquillo peppers
- 2 oz canned tuna in olive oil (55 g)
- 1 tbsp red onion (chopped)
- 3 tbsp fresh parsley chopped
- ½ tsp dried herbs
- ½ tsp paprika powder (smoked)
- garlic powder
- olive oil
- pepper
- salt
Instructions
-
Rinse the piquillo peppers gently because they are very fragile and tear easily. Also rinse the inside and remove any seeds or any charred bits of skin.
-
Place the nicely on top of each other and chop off the ends to make them equal in size.
-
Don’t thrown the trimmed bits away, you can make a little sauce with them later on. Then let the peppers drain on some kitchen paper for now until needed later. Add the canned tuna and chopped red onion to a medium mixing bowl.
-
Stir and a small pinch of the garlic powder together with the smoked paprika and the dried herbs. Season also with a little bit of pepper and salt.
-
Stir the tuna again. The add the freshly chopped parsley.
-
Stir and check the seasoning. Add extra pepper, salt or smoked paprika to taste if necessary. Then carefully stuff the drained piquillo pepper with the tuna filling using a teaspoon. Do this carefully and make sure not to tear the fragile peppers. Then place them on a clean serving plate.
-
Like I said, you can make a sauce with the trimmed bits of piquillo pepper. Add them together with a tablespoon of milk and a tablespoon of olive oil to a blender.
-
Pulse into a creamy red sauce.
-
You can pour the sauce on top of the stuffed peppers or serve it as a dipping sauce on the side.
