Tuna-Stuffed Spanish Piquillo Pepper
2 packages (8 oz.) H-E-B Cream Cheese, regular or fat free
1/2 cup Hill Country Fair Almond Slivers
4 H-E-B Ready Fresh Go!® Garlic Cloves
2 cans (6 oz.) Central Market™ Tongol Tuna, drained
1 bottle (3 oz.) H-E-B Harvest Moon Pimiento Stuffed Olives, drained a
nd thin sliced
2 tablespoon H-E-B Harvest Moon capers, drained (optional)
Combine cream cheese, almonds, and garlic in a food processor and proc
ess for 1 minute.
Spoon cream cheese mixture into a bowl and stir in tuna, olives, and c
Place tuna mixture in a small zipper bag and clip off one corner on th
e bottom of the bag (about 1 inch). Seal the bag and squeeze the mixtu
re into each pepper. Place stuffed peppers on a plate, cover with plas
tic wrap, and refrigerate for 1 hour.4. To serve, slice each stuffed p
epper into 4 pieces and place on a lettuce leaf.