Tuna-Stuffed Spanish Piquillo Pepper

Prep Time:
15 minutes
Cook Time:
0 minutes
8 servings


2packages (8 oz.)H-E-B Cream Cheese, regular or fat free,

1/2cupHill Country Fair Almond Slivers,

4H-E-B Ready Fresh Go!® Garlic Cloves,

2cans (6 oz.)Central Market™ Tongol Tuna, drained,

1bottle (3 oz.)H-E-B Harvest Moon Pimiento Stuffed Olives, drained and thin sliced,

2tablespoonH-E-B Harvest Moon capers, drained (optional),


1Combine cream cheese, almonds, and garlic in a food processor and process for 1 minute.

2Spoon cream cheese mixture into a bowl and stir in tuna, olives, and capers.

3Place tuna mixture in a small zipper bag and clip off one corner on the bottom of the bag (about 1 inch). Seal the bag and squeeze the mixture into each pepper. Place stuffed peppers on a plate, cover with plastic wrap, and refrigerate for 1 hour.4. To serve, slice each stuffed pepper into 4 pieces and place on a lettuce leaf.

Nutritional Information

No Nutritional Information Available

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