Mini Peppers Stuffed With Tuna And Olive Rillettes Food

MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES

Steps:

• Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
• Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
• In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
• When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
• Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
• Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
• Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

STUFFED PEPPERS WITH TUNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.
• Arrange peppers into a shallow baking dish with cavity-side up.
• Mix rice, tuna, celery, onion, and black pepper together in a bowl; add 1/2 cup plus 2 tablespoons mayonnaise and stir to coat. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers.
• Bake in preheated oven until the bread crumbs are browned, about 30 minutes.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
• In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
• In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

MEDITERRANEAN STUFFED MINI PEPPERS

Steps:

• Whisk together all vinaigrette ingredients in a small bowl. Set aside.
• Lay each pepper down so that it will lay flat. On the top side of each pepper, cut a triangle-shaped opening. Chop the cut out triangle pieces of bell pepper and place them in a medium bowl.
• To the bowl with the chopped bell pepper pieces, add the cucumber, red onion, kalamata olives, and sun dried tomatoes. Stir to mix. Add the feta and parsley and stir gently until just combined. Carefully stir in the vinaigrette.
• Spoon some of the filling into each bell pepper and place on a serving dish. Serve immediately or refrigerate for a few hours until ready to serve.

ROASTED PEPPER ROLLS STUFFED WITH TUNA

Steps:

• Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ¾ teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
• Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay them in a sieve to drain and dry.
• To make the stuffing, drain the tuna and break it into flakes in a medium-sized bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil, and about ½ teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste.
• Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed.
• To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.

STUFFED MINI PEPPERS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.
• Slice the peppers in half lengthwise.
• With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.
• Arrange the peppers, cut side up, on the prepared baking sheets.
• In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.
• Fold in the broccoli, chopped red bell pepper, and grated carrot.
• Fill each pepper half with the cream cheese mixture.
• Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.
• Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.

TACO STUFFED MINI PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
• Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
• Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.
• Spoon the mixture evenly between the peppers.
• Top with the remaining cheese.
• Bake for 10 minutes to warm everything through.
• Sprinkle with cilantro before serving.

STUFFED MINI PEPPERS

Steps:

• Begin by prepping your peppers. If they are not pre-washed, wash and let dry.
• Use a paring knife to slice them in half, then a spoon to remove any seeds. Set aside. Turn your oven to 400º F.
• Cook rice according to instructions on the package.
• Heat 1 tbsp of oil or cooking spray on medium-high heat. Place the ground meat of your choice into the pan and cook. While cooking, add in the salt, pepper, and parsley into the meat. Cook until brown.
• Turn heat off and stir in one can of tomato sauce and the taco seasoning. Toss in the rice and an additional cup of tomato sauce (you'll have some left over). Mix until well combined.
• Spread some tomato sauce around the bottom of your baking pan. Spoon the mixture evenly into your peppers and place in the baking pan. Top with the shredded cheese and place in oven at 400º F for about 15 minutes.
• Take out of oven; let cool. Serves six with four mini pepper halves per person.