Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce - alive magazine

Name: Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce - alive magazine
Ingredients: 6 oz (170 g) can tuna, rinsed and drained; 1/4 cup (60 mL) parsley; 1 tsp (5 mL) lemon zest; 1 Tbsp (15 mL) lemon juice; 1/2 tsp (2 mL) black pepper; 11 or 12 piquillo or sweet red peppers (drained contents of 9 1/2 oz/285 mL jar); 2 Tbsp (30 mL) whole hazelnuts; 1 Tbsp (15 mL) extra-virgin olive oil; 1 tsp (5 mL) sweet Spanish paprika; 1 garlic clove, peeled; 1/2 tsp (2 mL) sherry vinegar; 2 tsp (10 mL) honey, divided

www.alive.com

Vitamin C-rich piquillo peppers do double duty in this dish. Their triangular shape makes them perfect for stuffing with a tasty tuna filling…

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Ingredients

6 oz (170 g) can tuna, rinsed and drained
1/4 cup (60 mL) parsley
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) black pepper
11 or 12 piquillo or sweet red peppers (drained contents of 9 1/2 oz/285 mL jar)
2 Tbsp (30 mL) whole hazelnuts
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) sweet Spanish paprika
1 garlic clove, peeled
1/2 tsp (2 mL) sherry vinegar
2 tsp (10 mL) honey, divided