Italian Tuna Stuffed Peppadew Peppers Food

ITALIAN TUNA STUFFED PEPPADEW PEPPERS

Steps:

• Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
• Blend until the tuna is smooth but be careful not to over process.
• Check for seasoning and add salt and pepper to taste.
• Using a small spoon, fill each of the peppadew peppers with the tuna blend.
• If you have any leftover tuna, eat it. I don't like waste.

STUFFED PEPPADEW PEPPERS

Steps:

• Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

ITALIAN TUNA STUFFED PEPPERS

Steps:

• 1. Mix croutons in a bowl with about 1/2 cup warm water and soften. Add all ingredients except stuffing pepper halves and add salad dressing. Mix well, almost like a bread salad
• 2. Grease a casserole with a little olive oil and line up the 12 pepper halves. Stuff each half individually with bread stuffing after squishing with your hands to help ingredients mix and somewhat stick together. pour just a little olive oil on top and cover and bake 30-40minutes at 375 degrees until tender. Serve hot or cold. may be reheated in the microwave oven.

TUNA-STUFFED PIQUILLO PEPPERS

Steps:

• Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
• Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
• Use a teaspoon to fill each pepper with some of the tuna mixture.
• Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.