Pimientos Rellenos de Atun - Red Peppers Stuffed with Tuna

Stuffed Red Bell Peppers Served In Plate On Table
Roxana Valle / EyeEm / Getty Images
  • Total: 12 mins
  • Prep: 12 mins
  • Cook: 0 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
165 Calories
11g Fat
5g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 165
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 19mg 6%
Sodium 222mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Protein 12g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A "tapa" that is light and easy - and no cooking involved in this dish! A great dish for the summer or anytime you want to prepare an appetizer quickly. Mix tuna with a bit of green onion and olives, then stuff into roasted red peppers.


  • 1 can whole roasted red peppers (pimientos de piquillo) or approximately 10 peppers
  • Two 6 oz. cans tuna in oil, drained
  • 15 pitted black olives
  • 4 to 5 small green onions
  • 2 sprigs of Italian parsley
  • 1 tsp of sherry vinegar (or white vinegar)
  • 1/2 tsp sweet Spanish paprika
  • 2 Tbsp olive oil

Steps to Make It

  1. Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely chop 1 sprig of the parsley.

  2. Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.

  3. Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired.