Vizcaina-Style Tuna Stuffed Peppers

Name: Vizcaina-Style Tuna Stuffed Peppers
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 roasted and peeled bell peppers; 1/2 onion, diced; 2 tomatoes, chopped; 4 tablespoons parsley; 1 cup tomato puree (about 240 ml); 1 cooked potato, diced; 3 yellow peppers (such as Hungarian wax or banana peppers); 1 package olives; 2 tablespoons sliced almonds, lightly toasted; 2 cans tuna in water; Salt, pepper, and oil for frying

🌸Laurita Garza 🌸 @cook_6402737

Tijuana

Vizcaina-Style Tuna Stuffed Peppers

🌸Laurita Garza 🌸 @cook_6402737

Saved

Ingredients

1 hour

Serves 4 servings

4roasted and peeled bell peppers
1/2onion, diced; 2 tomatoes, chopped
4 tablespoonsparsley
1 cuptomato puree (about 240 ml)
1cooked potato, diced
3yellow peppers (such as Hungarian wax or banana peppers)
1 packageolives
2 tablespoonssliced almonds, lightly toasted
2 canstuna in water
Salt, pepper, and oil for frying

Saved

Steps

1 hour

1

Sauté the onion in a skillet, then add the tomatoes and cook until softened.
2

Add the parsley and cook for 5 minutes. Next, add the tomato puree and bring to a boil.
3

Add the potato, yellow peppers, olives, almonds, and tuna. Season with salt and pepper, and cook for 15 minutes.
4

Stuff the peppers with the mixture and serve with your choice of side.