• All
  • Products Only
  • Recipes Only

Tuna-Stuffed Spanish Piquillo Pepper


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes


8 servings


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 and thin sliced

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


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

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

Place 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

Created 07/31/2009
Overall Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!