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Tuna Stuffed Cherry Peppers (New Year's Eve)

 

.
17

Yield

24

servings

Prep

8

min

Cook

3

min

Ready

26

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

24 whole sweet cherry pepper
from 2 16-ounce jars
*
6 ounces tuna, canned
1 can, light and chunk, packed in water and well drained
1 tablespoon lemon
juice
1 tablespoon olive oil
or other vegetable oil
1 tablespoon capers
rinsed and finely chopped
2 each anchovy fillets
finely chopped, optional
*
1 x black pepper
freshly ground, to taste
*
4 tablespoons vinegar

Directions

Pick 24 whole peppers.

Discard the pepper stems.

Scoop out the seeds with a measuring teaspoon or a coffee spoon.

Rinse the peppers under running cold water to remove the seeds completely, and set in a colander to drain.

Mix together tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl until well combined.

Fill each pepper with about 1 teaspoon of the tuna mixture and arrange them on a serving plate.

Sprinkle some black pepper over the stuffed peppers.

Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, about 3 minutes.

Drizzle the syrup over the peppers.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 1049% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 26mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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