ITALIAN TUNA STUFFED PEPPADEW PEPPERS
Steps:
- Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
- Blend until the tuna is smooth but be careful not to over process.
- Check for seasoning and add salt and pepper to taste.
- Using a small spoon, fill each of the peppadew peppers with the tuna blend.
- If you have any leftover tuna, eat it. I don't like waste.
TUNA STUFFED PEPPERS
Tuna Stuffed Peppers.
Provided by rossella rago
Yield 6 Person(s)
Number Of Ingredients 14
Steps:
- Get the Rio Tuna for Italy HERE Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and arrange the peppers on the sheet, cut side up. Drizzle the peppers with extra Virgin Olive Oil and sprinkle with salt. Roast for 20 minutes. Set aside. In the meantime, add the bread to a bowl and cover with the milk. Let the bread soak as you prepare the other ingredients. Put a sauté pan over a medium flame and heat the 2 tablespoons of the oil. Add the onion and cook until soft, about 5 minutes. Add the anchovies and break them up with a wooden spoon. Cook for an additional 2 minutes. Remove from heat. In a mixing bowl combine the tuna, garlic, capers, oregano, parsley, eggs, pepper and salt. Squeeze the excess milk out of the bread and add it to the bowl. Mix everything together until we'll combined. Divide all the filling among the peppers. Drizzle each pepper with a bit more oil. Bake for 40 minutes. Serge warm or even room temperature.
ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
TUNA-STUFFED PIQUILLO PEPPERS
Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
- Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
- Use a teaspoon to fill each pepper with some of the tuna mixture.
- Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.
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