Piquillos Rellenos de Atún (Tuna and Potato Stuffed Piquillo Peppers)
Serves 8
These pretty bites are one of our favorite Spanish tapas! Small sweet peppers are stuffed with a mixture of mashed potatoes and tuna, drizzled with olive oil, and baked until hot. It is one of the easiest recipes you can choose to wow your family. Serve it on its own as an appetizer or as part of a tapas spread for a fun culinary trip to Spain from the comfort of your own home.
Ingredients
- 1 (4 ounce) can Spanish tuna (such as Bonito del Norte) (drained)
- 1/2 cup mashed potatoes
- Kosher salt (to taste)
- Pepper (to taste)
- 8 jarred piquillo peppers (drained)
- Spanish extra virgin olive oil (such as Merula or Castillo de Canena)
Directions
- Preheat oven to 350°F.
- In a bowl, mix tuna and potatoes. Add salt and pepper, to taste.
- To stuff peppers, gently open stem end and use a small spoon to fill each pepper with tuna-potato mixture. Place stuffed peppers on an oiled baking dish.
- Bake 12 to 15 minutes.
- Remove from oven, drizzle with olive oil, and serve warm.
Cook Tips
Stuffed piquillos freeze well.
Slice any leftover peppers from the jar and add them to your scrambled eggs..
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 50
- Fat: 4.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 5.0 mg
- Sodium: 170.0 mg
- Carbohydrates: 4.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 0.0 g