I was just at a tapas party and discovered this recipe. It was delicious.
Red Peppers Stuffed with Tuna
Makes about 45 peppers
15 Servings
2 14 oz. jars whole sweet piquante peppers(peppadews)
2 6 oz. cans tuna in oil, drained
15 Kalamata olives, pitted
4 to 5 small green onions
2 sprigs Italian flat-leaf parsley
1 teaspoon sherry vinegar
1/2 teaspoon spanish paprika
2 tablespoons olive oil
Drain the peppers and pat dry with a paper towel. Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Finely chop the olives and add to tuna. Chop the green onions and parsley and add to bowl. Sprinkle with vinegar and paprika. Drizzle oil on top and mix thoroughly. Adjust any of the flavors as needed. Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with extra parsley if desired.
"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." Frank Sinatra