Tuna Stuffed Sweet Piquanté Peppers
12 1/4 oz PEPPADEW™ Sweet Piquanté Peppers
6 oz canned, drained, flaked tuna
1/2 cup sliced celery
1/2 cup diced ripe olives, drained
1/4 cup sliced green onion
1 tbsp lemon juice
dash pepper
2 hard-cooked eggs, chopped
1/3 cup mayonnaise or salad dressing
In a mixing bowl combine the tuna, celery, olives, onion, lemon juice and pepper. Add eggs and mayonnaise, toss gently. Cover and chill. Fill each Sweet Piquanté Pepper with tuna mixture.
*Johnna’s tip: Quick, easy and to the point. As the weather progressively gets warmer, you are going to spend less and less time in the kitchen. Cold goodies are especially appetizing during this time like these stuffed sweet peppers and they are easier to make than most warm dishes. Make you a nice non-alcoholic cocktail (*can be found on JKGF) and have a delightful little snack hour;-)
Picture source: http://www.peppadewusa.com/recipe_tuna_stuffed_peppers.htm
Category: appetizers, finger-foods
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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