"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, September 18, 2013

Tuna Stuffed Peppers: My version of Tuna-packed Piquillo Peppers #French Fridays with Dorie

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Tuna Stuffed Peppers: Simple Living and Eating


Stuffed peppers are something I ate all the time growing up. Italians love to stuff big bell peppers with ground meat, tomato sauce and garlic. The recipe below is how I would usually stuff peppers:


Moroccan Stuffed Peppers
Moroccan Stuffed Peppers
These are filled with ground beef, millet, currants and Moroccan spices.


So filling small peppers with tuna is really a big departure from my idea of stuffed peppers, but I love the idea of having them as a lunch or starter for a meal. The original recipe calls for piquillo peppers which are gorgeous little red peppers native to Spain. They were not available in my green market which was fine with me. Local peppers are in season and I'd rather by local produce.

I wanted to make a big tray of these peppers because I thought that they would be perfect to bring to a party. They are single servings, bright and colorful, gluten-free and they taste good at room temperature.

I adjusted the recipe to make a larger batch and to incorporate the tastes of my guests. The original recipe  calls for a more intense amount of capers and olives that I knew would not go over well.

The following is my version and I have to say... I could not stop eating these, absolutely addictive. The bright lemon flavor and the contrasting salty olive taste made each bite a serious flavor feast. 

My kids didn't love the peppers that much and spread the tuna on crackers which is a delicious alternative use for this wonderful tuna salad.

Tuna Stuffed Peppers

by Diane Balch
simplelivingeating.com
adapted from Tuna-Packed Piquillo Peppers by Dorie Greenspan in Around my French Table

Preparation 20 minutes                                         Serving: 6 - 12

Ingredients:

1 pound of mini sweet peppers
4  5 ounce cans of solid white tuna
1 lemon (all it's zest and juice)
1 shallot minced
1/4 cup of chopped oil curred black olives
1/4 cup of minced fresh mint
1/2 cup of Extra-virgin Olive Oil (EVOO)
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of capers

Directions:

1) Spray the bottom of a large baking dish with olive oil.

2) Mix tuna, lemon zest and juice, shallot, olives, mint, EVOO, salt, pepper and capers together in a large bowl. Break up tuna chunks while mixing.

3) Cut the tops off and remove the inside stem and seeds of each pepper.

4) Stuff the tuna mixture into the peppers. Really pack them.

5) Put the stuffed peppers in your baking dish and brush them lightly with some EVOO. 

6) Broil for about 10 minutes or until the peppers start to brown a little and the tuna is lightly heated. 

Hey, Dorista's you are invited to join my new linky party. Cook a recipe of your choice from the chosen country and explore the world with us. Oct 8TH: POLAND 



Add your email to our list and I will remind you a week before the party and on the day of the party so you won't forget to link up.





Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


Click here to see how the other Dorista's did.






This post is being shared on the following food/craft parties. Please check them out: 
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Thursday Food:

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21 comments:

  1. Just mouthwatering...looks delicious!

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    1. Tell me about it. I think I ate 6 myself.

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  2. I used my leftover filling on toast and made a tartine of sorts - that was by far my favorite way to enjoy this.

    Nope - these sure don't look anything like the stuffed peppers my momma used to make!

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    1. LOL... that's what I love about Dorie she takes us out of our comfort zone. I'm sure my mom would find these stuffed peppers down right strange.

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  3. I am sitting in the Best Western Motel lounge in Denver waiting for the shuttle to the airport to catch the plane to Seattle. Since I am sitting here hoping to write this week's FFWD Post, I was happy to see yours pop up. I was able to find Piquillo Peppers at my local Whole Foods. Since my mom never stuffed a pepper in her Life, I am the first in the family to do it! Like you, I enjoyed these messy little darlings (I ate four). I also enjoyed the extra tuna spread on crackers. Wish you were coming to Seattle - always knew it wasn't possible but will be thinking of you and keeping you in the Loop.

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    1. Thanks Mary... it sounds like quite a few of you are meeting up. I am going to meet Trevor at the end of Oct. He is visiting NYC. Remember if you ever come East I am always up for a foodie day in NYC. Have a wonderful time.

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  4. These sound delicious. I was planning on skipping this FFwd but your review and Cher and Mary's comment has made me change my mind.

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    1. Tanusree don't skip this one. It was easy to make and really delicious.

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  5. I wasn't sure about this recipe, but I loved them, too!!!

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    1. I love when a Dorie recipe surprises me.

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  6. I wish I had thought to use local mini peppers. My CSA has them every week but for some silly reason I still mail-ordered the piquillo ones (which didn't seem that special).

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    1. I'm so sorry they weren't special. I was going to look for them in the jar. A few people had them this way. I see you aren't in Seattle either. How is the baby doing?

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  7. I'm always looking for interesting ways to use canned tuna (which I happen to love.) This looks so good. Thanks for sharing.

    Visiting from Pin It Thursdays @ Sweet Bella Roos ...

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    1. Your are so welcome. If you like tuna you will find this addictive. I ate 4 in one sitting.

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  8. I subbed fresh peppers, too - couldn't resist the tiny, purple, organic ones on sale at my food co-op!

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    1. I've had the purple ones they are delicious. I haven't seen them this year?

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  9. My half-Italian mother used to stuff peppers like yours at the top. I really liked the Mediterranean twist on tuna salad in this recipe, but preferred it spread on crackers rather than stuffed into peppers.

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    1. It was definitely a bigger hit on crackers in my house too. It is great to have something this easy to through together. I always have a can of tuna in the pantry.

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  10. Diane,
    These are beautiful peppers and looks delicious. Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
    Miz Helen

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  11. These sound wonderful Diane. I've been looking for new ways to use Tuna.

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