Piquillo Peppers Stuffed with Tuna
- 1 tablespoon Iberia Vegetable Oil 1 tablespoon vegetable oil
- 2 (8.4oz) can Iberia Light Tuna in Vegetable Oil 2 cans (8.4oz.) Light tuna in vegetable oil Iberia
- 2 tablespoons finely chopped onion 2 tablespoons finely chopped onion
- 1 cup Milk 1 cup of milk
- 3/4 cup flower ¾ cup of flour
- 1/2 teaspoon jump ½ teaspoon of salt
- 1/8 teaspoon Pepper 1/8 teaspoon pepper
- 1 tablespoon dry wine 1 tablespoon dry wine
- Nutmeg grated grated nutmeg
- 8 Iberia piquillo peppers 8 Iberian piquillo peppers
- 8 oz tomato sauce 8oz tomato sauce
- 1 tablespoon San Marcos Jalapeno pepper 1 tablespoon of San Marcos Jalapeño pepper
- 4 oz cheese (can be cream, goat or any cheese that is soft) 4oz of cheese (it can be cream, goat or any cheese that is soft)
- 1 tablespoon San Marcos Jalapeno pepper
- 4 oz cheese (can be cream, goat or any cheese that is soft)
1) In a frying pan sauté the tuna lightly with the onion.
2) Using a blender, combine milk, flour, dry wine, nutmeg and add pepper salt to taste.
3) Add this mixture to the pan with the tuna and stir until it thickens.
4) Let it cool and carefully fill the peppers.
For the sauce:
Mix all the ingredients of the sauce in a blender.
Place the stuffed peppers in a baking dish, covered with the sauce and bake at 350 F until they are hot.
English
1) In a frying pan, lightly fry the tuna with the onion.
2) Using a blender, combine the milk, flour, dry wine, nutmeg and salt and pepper to taste.
3) Add this mixture to the pan with the tuna and stir until thickened.
4) Let cool and carefully stuff the peppers.
For the sauce: combine
all the ingredients in a blender.
In a refractory mold place the peppers, bathe with the sauce and bake at 350 F until heated through.
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