Piquillo Peppers Stuffed with Tuna

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Roasted Piquillo Peppers "tiny beaks" are stuffed with imported tuna, capers, and finished with fresh lemon juice.

Ingredients:

12oz jar DeLallo Roasted Piquillo Peppers

2 cans Imported Italian Tuna In olive oil

1/2 Tbsp Delallo Non-Pareil Capers

1/4 cup chopped Italian flat leaf parsley

1/4 lb Manchego Cheese, room temperature

2 Tbsp DeLallo Extra Virgin Olive oil

2 Tbsp fresh squeezed lemon juice

Directions:

In a medium mixing bowl combine the tuna, capers, and parsley. Crumble the manchego in your hands to a coarse texture. Add the cheese, olive and lemon juice to the mixing bowl. Gently toss the stuffing.

Drain the piquillo peppers. Gently open each end of the pepper and stuff with the filling. Arrange on a platter and drizzle with extra virgin olive oil.

Makes 6-8 stuffed peppers.

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