Roasted Stuffed Piquillo Pepper Antipasto

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Savory sweet piquillo peppers star in this tasty antipasto. For an elegant appetizer with little work, prepare these for your next get-together. But make enough... they go quickly!

Ingredients:

• 1 (6-ounce) can tuna in olive oil, drained
• 1 small tomato, peeled and seeded, diced
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1/4 cup parsley, chopped
• Salt and pepper
• 1 (12-ounce) jar DeLallo Roasted Piquillo Peppers
• 2 cloves garlic, crushed

Directions:

Preheat oven to 350˚F.

In a large mixing bowl, combine the tuna, tomato, parsley and 1 tablespoon of the olive oil. Mix well and season with salt and pepper to taste. Carefully stuff each pepper with the tuna mixture.

Lay the stuffed peppers in a shallow baking pan and drizzle over them the remaining 2 tablespoons of olive oil and garlic.

Bake for 10 minutes until the garlic turns lightly golden.

Serve warm or at room temperature.

Serves 4 Send to friend Printer-friendly version