🫑 Piquillo peppers stuffed with tuna
Pimientos del piquillo rellenos de atún are sweet, roasted red piquillo peppers filled with tuna and softly cooked onion, then baked in tomato sauce. The peppers are tender and slightly smoky, the filling savoury, and the sauce ties everything together. They are served warm as a tapa or a light starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 roasted piquillo peppers
- 2 cans tuna (about 250 g drained)
- 1 onion, finely chopped
- 300 ml tomato sauce
- 2 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 180 °C.
- Soften the onion in the olive oil for 8 minutes and mix half of it with the tuna, salt and pepper.
- Fill each pepper carefully with the tuna mixture.
- Stir the rest of the onion into the tomato sauce and pour it into a baking dish.
- Lay the peppers on the sauce and bake for 15 minutes.
How to make it lighter
- Use tuna in water instead of tuna in oil.
- Cut the olive oil to 1 tbsp — 1 tbsp oil ≈ 120 kcal.
- Serve with a green salad to make a full, light meal.
History
Piquillo peppers come from the Lodosa area of Navarre in northern Spain, where they are traditionally roasted over wood and peeled by hand. Stuffing them is a classic of northern Spanish home cooking and tapas bars; tuna is one of the most common fillings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →