Mini Peppers Stuffed With Tuna and Olive Rillettes
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 6
- 1pound mini bell peppers (usually 2 bags)
- 2ounces / about ⅓ cup imported black olives, pitted
- 1plump garlic clove, peeled, green shoot removed
- 1tablespoon capers, rinsed
- 1can olive oil-packed tuna, drained
- 1teaspoon Dijon mustard
- 2tablespoons extra virgin olive oil
- 2tablespoons Greek yogurt
- 2 to 3teaspoons fresh lemon juice (more to taste)
- 1teaspoon finely chopped fresh rosemary
- 1teaspoon thyme leaves, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
184 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 17 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
- Step 3
In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
- Step 4
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.
Tip
- Advance preparation: The tuna rillettes will keep for 5 days in the refrigerator. You can roast the peppers a few days ahead and keep in the refrigerator.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Shelley
if you want it to look like the photo? do NOT roast the peppers in the first steps, you will get soft things that you have to pull the skin off off. I ended up peeling seeding and chopping the peppers and stirring them in and serving the tuna on crackers. Very tasty, but not at all like what is in the photo.
Michele
I too found that the peppers became too soft, perhaps owing to the difference between Ms. Shulman's oven and mine. That aside, the tuna rillettes stuffing is fabulous, and my husband and I ate the peppers as a main course for dinner. I will try this again soon with less cooking time.
jgivenshtx
I roasted mine. I probably left them in about 5 extra minutes to ensure they were soft. At 425, nothing got brown. The peppers were still on the verge of crisp. The stuffing was delicious, and I actually thought it would be too strong. However, when paired with the pepper, it was fantastic. I’ll be serving this to company, for sure.
Peanut
I added garlic salt and shredded colby cheese and a little more of everything to the stuffing. I also had blue cheese mustard which is basically a flavored Dijon. Next time I would add more cheese and salt, or top each one with shredded cheese.
Shelley
if you want it to look like the photo? do NOT roast the peppers in the first steps, you will get soft things that you have to pull the skin off off. I ended up peeling seeding and chopping the peppers and stirring them in and serving the tuna on crackers. Very tasty, but not at all like what is in the photo.
Kylie
I made the tuna and olive spread, and served with whole wheat baguette and manchego cheese. Super quick and tasty!
Private notes are only visible to you.
Advertisement
