Mini Peppers Stuffed With Tuna and Olive Rillettes

Name: Mini Peppers Stuffed With Tuna and Olive Rillettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mini bell peppers (usually 2 bags); 2 ounces / about 1/3 cup imported black olives, pitted; 1 plump garlic clove, peeled, green shoot removed; 1 tablespoon capers, rinsed; 1 can olive oil-packed tuna, drained; 1 teaspoon Dijon mustard; 2 tablespoons extra virgin olive oil; 2 tablespoons Greek yogurt; 2 to 3 teaspoons fresh lemon juice (more to taste); 1 teaspoon finely chopped fresh rosemary; 1 teaspoon thyme leaves, chopped

Servings: persons

1 pound mini bell peppers (usually 2 bags)
2 ounces / about 1/3 cup imported black olives, pitted
1 plump garlic clove, peeled, green shoot removed
1 tablespoon capers, rinsed
1 can olive oil-packed tuna, drained
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt
2 to 3 teaspoons fresh lemon juice (more to taste)
1 teaspoon finely chopped fresh rosemary
1 teaspoon thyme leaves, chopped

1
Heat oven to 425 degrees.
2
Line a sheet pan with foil.
3
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.
4
They should be soft but only charred in a few spots.
5
Remove from oven and allow to cool.
6
Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
7
In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
8
When peppers have cooled, slice off ends just below shoulders.
9
Carefully remove any seeds and membranes.
10
The peppers should be intact, but sometimes they split down one side.
11
Cut large peppers in half lengthwise.
12
Spoon tuna rillettes into peppers and arrange on a plate or platter.
13
Serve at once, or chill until 30 minutes before serving.
14
Bring to room temperature before serving so that the rillettes are soft.

1048

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound mini bell peppers (usually 2 bags), 2 ounces / about 1/3 cup imported black olives, pitted, 1 plump garlic clove, peeled, green shoot removed, 1 tablespoon capers, rinsed, and more.

Yes, Mini Peppers Stuffed With Tuna and Olive Rillettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!