One of my favorite, quick and healthy appetizers is this stuffed pepper. They can be made ahead and chilled until serving time.
I love pepperoncini pepper as they have a little zing to them, but most people don’t find them too spicy. Tuna is a wonderful source of protein, but not all varieties are the same. Some tuna has more mercury than others. One variety that I favor is ranked low in mercury. Canned Light or Skipjack. The resources I checked dubbed this as “safe” for healthy people who do not have allergies or who are not pregnant.
The friend who shared this recipe with me was Italian by birth and claimed that they are an Italian appetizer. I find that they can be served with most cuisine; I served them recently at a barbeque and they were their typical big hit. If you try it, post a comment and tell me what you think!
- Whole pickled pepperoncini peppers
- 5 oz. of light or skipjack tuna
- 1/8 cup shredded fresh parmesan cheese
- 2 – 3 T of mayonnaise or plain Greek yogurt
- Slice one side of the whole peppers and scoop out seeds. Set aside.
- Drain tuna (can be water or oil packed). Chop a bit on a cutting board. Place tuna in a bowl.
- Stir in cheese and mayonnaise or Greek yogurt (holds together a bit better with the mayo.) Stuff each pepper with a ½ teaspoon to 1 teaspoon of the tuna filling. Place on a plate and chill. Can make a day or so ahead if desired (one of the reasons I love this recipe! If I’m making ahead, I do use mayonnaise.) Can also “dress your serving plate ups” by adding edible flowers.