Pimientos Rellenos de Atún makes an extremely delicious lunch or family dinner. It is easy to make and doesn’t require any cooking. This simple recipe can be prepared in less than 30 minutes.
Our red peppers stuffed with tuna recipe is an excellent option for the summer season and even better if you grow your own peppers. Since peppers of all kinds are available every season, this recipe is perfect for any day of the year.
If you’re wondering what to eat as a side dish or appetizer on the weeknight dinner, our tuna stuffed red peppers are your best bet. They are colorful, flavorful, and come with a simple 8-step recipe.
Red peppers hold a bright and delicious filling of tuna, green olives, and paprika in this Spanish-style appetizer.
Ingredientes: Pimientos Rellenos de Atún
The ingredients for this recipe are quite simple, which also makes the dish really easy to make. Here are a couple of ingredients that are used in our Pimientos Rellenos de Atún recipe:
- Bell peppers: The recipe will work with any kind of peppers—orange, yellow or red—they all work. However, we are using red bell peppers for our recipe.
- Pitted black olives: They are salty and pack a lot of richness and flavor. Moreover, these olives are incredibly high in Vitamin E and several other antioxidants.
- Green onions: Use these for a nice texture and flavor. Also known as scallions, green onions keep your bones strong by offering enough Vitamin K. Even more, scallions are powerful prebiotic food, which ensures a healthy gut and promotes weight loss.
- Tuna: You can use any brand of tuna as per your preference; however, we recommend Albacore tuna by the Wild Planet brand. They offer bigger chunks of tuna meat that aren’t mushy and taste a whole lot better.
- Sherry vinegar: Introducing small amounts of sherry vinegar to your daily-life meals can offer some great health benefits. It has been shown to raise good cholesterol (HDL) and lower blood sugar, which is a great deal for diabetic people, as well as for those who look forward to weight loss.
- Extra Virgin oil and sweet Spanish Paprika
Instructions for Red Peppers stuffed with Tuna Recipe
Here are the step-by-step instructions for our Pimientos Rellenos de Atún recipe. These are easy to follow, and you’ll have a plate full of colorful appetizers in less than 20 minutes!
Step 1. Drain the tuna. While canned tuna is safe to consume directly out of the can, draining the tuna before using it can remove excess sodium. In case your tuna is packed in oil, rinsing it will remove some extra calories.
Once you have drained the tuna, break it down into flakes using a fork in a small bowl.
Step 2. Dice four to five green onions or scallions and add them to the bowl. Ensure the onions are finely diced to add with the mixture evenly and taste good with peppers.
Step 3. Chop one complete sprig of parsley using a sharp knife and add to the bowl. Do not chop it too finely, as bigger pieces stack more flavor and make the dish look prettier.
Step 4. Add in one teaspoon of sherry vinegar, a half teaspoon of sweet Spanish paprika, and two tablespoons of extra virgin oil to the bowl. The mixture would start looking a bit colorful, which is the best thing about this recipe.
Step 5. The next step is to chop your black olives and add them to the bowl. We are sure this will add a salty and tangy taste to your recipe and not forget the health benefits.
Step 6. Mix everything in the bowl. Ensure that all the ingredients are mixed thoroughly, so nothing feels left out when you enjoy them.
Step 7. Carefully cut open the red peppers in half, and use a spoon to add the tuna mixture inside. It may invite you to devour one right at the moment, but wait up, your little bites of colorful appetizers almost ready.
Step 8. Once you’re done adding the mixture in peppers, arrange them nicely on a clean plate, and garnish with parsley. Here you go, these bright and delicious tasting bites are ready to eat!
Tips for making the best Tuna Stuffed Red Peppers
Here are some tips to make the best out of this simple Pimientos Rellenos de Atún recipe:
- All kinds of peppers work
This recipe isn’t limited to red peppers only, and you can use all bell peppers, including red, orange, and yellow. The reason behind using red peppers is that it has the most flavor, along with a hint of sweetness that is not found in green bell peppers.
- Use tuna with extra virgin olive oil
Most people like to use tuna with water, but if you use tuna packed with extra virgin olive oil, it will make a big difference in taste and flavor as we’re not using any mayo.
- Fresh lemon juice
Using a bit of fresh lemon juice sprinkled over these tuna-stuffed red peppers will tangy up the flavor. We suggest you use fresh lemon juice, as bottled ones lack the real thing and are usually artificially sweetened.
Frequently Asked Questions
Can you make tuna-stuffed red peppers ahead of time?
Yes, you can prepare the tuna mixture up to 3 days ahead of time. However, you have to keep it covered up in the fridge. In addition to that, you can also stuff the peppers one day ahead of time and then heat them in the oven before serving.
What can you serve these up with?
Are these Tuna-Stuffed Red Peppers low in carb?
Yes, if you are looking forward to enjoying a tasty meal that is also low in carb, our Pimientos Rellenos de Atún recipe is perfect for you. It is a healthy choice for dinner, lunch and works the best as a side dish. They are low in carb, low in calories, and quite high in protein.
How to store leftover stuffed peppers?
It is possible to store your leftover stuffed peppers for up to five days. All you have to do is—transfer the peppers to an airtight container and store it in the fridge. They’ll be good to devour for up to 5 days.
When you’re ready to eat, take them out of the fridge and reheat them using an oven or microwave. We are sure they’ll taste just as fresh!
If you have tried this tasty Pimientos Rellenos de Atún recipe or any other recipe on the Spanish Food Guide, make sure you rate the recipe and let us know how it turned out in the comment section below!
- 1 can whole roasted red peppers (pimientos de piquillo)
- 15 pitted black olives
- 4 to 5 small green onions
- 2 sprigs Parsley
- 2 (6-ounce) cans tuna in oil (drained)
- 1 teaspoon of sherry vinegar (or white vinegar)
- 1/2 teaspoon sweet Spanish paprika
- 2 tablespoons extra virgin olive oil
- Drain the tuna and break it down into flakes using a fork in a small bowl.
- Dice four to five green onions or scallions and add them to the bowl. Ensure the onions are finely diced so they add with the mixture evenly, and taste good with peppers.
- Chop one complete sprig of parsley using a sharp knife and add to the bowl. Do not chop it too finely, as bigger pieces stack more flavor and also make the dish look prettier.
- Add in one teaspoon of sherry vinegar, a half teaspoon of sweet Spanish paprika, and two tablespoons of extra virgin oil to the bowl. The mixture would start looking a bit colorful, which is the best thing about this recipe.
- Chop black olives and add them to the bowl. We are sure this will add a salty and tangy taste to your recipe and do not forget the health benefits.
- Mix everything in the bowl. Ensure that all the ingredients are mixed thoroughly, so nothing feels left out when you enjoy them.
- Carefully cut open the red peppers in half, and use a spoon to add the tuna mixture inside.
- Once you’re done adding the mixture in peppers, arrange them nicely on a clean plate, and garnish with parsley. Here you go, these bright and delicious tasting bites are ready to eat!
Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 286mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 13g
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.