MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES
A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week's fish rillettes recipes, I urge you to use a fork for the tuna. You don't want this to be a purée.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, dips and spreads
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
- Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
- In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
- When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
MINI STUFFED PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
- In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
- In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they're roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you're feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.
Provided by Melissa Clark
Categories finger foods, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
- Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
- Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
- Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 820 milligrams, Sugar 9 grams
SWEET PETITE TUNA MELT PEPPERS
What an amazing low-carb twist on tuna melts. I was astonished at the fact the sweet peppers make perfect little placeholders for the tuna, they cook nicely in the oven, as soon as the cheese melts, you are ready to serve these up. Very easy, convenient, and healthy for Southbeachers, low-carbers or anyone wanting a new twist to your tuna melt.
Provided by Sassy Red Chef
Categories Spreads
Time 25m
Yield 12 peppers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees,cut and clean peppers, cut in half lengthwise.
- Mix the remaining ingredients into a bowl.
- Spoon tuna salad onto pepper halves, should make 12 with possibly some left over.
- Take 1 tablespoons of cheese and sprinkle over each tuna pepper.
- Bake in oven for 10 minutes or until cheese has completely melted.
- Serve on devilled egg platter, add olives or mixed greens in center for decoration if you like, not required for this dish.
Nutrition Facts : Calories 374.7, Fat 22.5, SaturatedFat 7.4, Cholesterol 140.5, Sodium 1159.1, Carbohydrate 20.6, Fiber 3.6, Sugar 7.7, Protein 24
ROASTED PEPPER ROLLS STUFFED WITH TUNA
Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:).
Provided by Manami
Categories Tuna
Time 1h
Yield 15 Small Rolls
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
- Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
- Let the peppers cool completely.
- Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
- Scrape the seeds from the strips and lay them in a sieve to drain and dry.
- To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
- One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
- Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
- Add more of any seasoning to taste.
- Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
- Press the pepper as you wrap so it adheres to itself and stays closed.
- To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.
Nutrition Facts : Calories 165.2, Fat 10.6, SaturatedFat 1.6, Cholesterol 16.5, Sodium 446, Carbohydrate 4.1, Fiber 1, Sugar 2.3, Protein 13.3
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