Piquillos Rellenos de Atun (Tuna and Potato Stuffed Piquillo Peppers) Recipe

Piquillos Rellenos de Atun (Tuna and Potato Stuffed Piquillo Peppers)

Serves 8

These pretty bites are one of our favorite Spanish tapas! Small sweet peppers are stuffed with a mixture of mashed potatoes and tuna, drizzled with olive oil, and baked until hot. It is one of the easiest holiday recipes you can choose to wow your family. Serve it on its own as an appetizer or as part of a tapas spread for a fun culinary trip to Spain from the comfort of your own dining room.


  • 1 jar piquillo peppers, (7.6 oz), drained
  • 1 can Spanish tuna (Bonito del Norte), (3.95-oz),drained
  • 1/2 cup mashed potatoes from the Metropolitan Market Deli
  • Salt and pepper
  • Spanish olive oil


  1. Preheat oven to 350°F.
  2. In a bowl, mix tuna and potatoes. Taste and add salt and pepper, if needed.
  3. To stuff peppers, gently open the stem end and use a small spoon to fill each pepper with the tuna-potato mixture. Place stuffed peppers on an oiled baking dish or pan.
  4. Bake for 12-15 minutes.
  5. Remove from oven, drizzle with olive oil, and serve warm.
  6. Cooks Tip:
  7. The stuffed piquillos freeze well.
  8. The jar contains approximately 10 peppers.  You can slice the leftover peppers and add them to your scrambled eggs or blend them with tomato sauce. 


Amount Per Serving (based on 8 servings)
Calories: 50
Fat: 4 g
Saturated Fat: .5 g
Cholesterol: 5 mg
Sodium: 170 mg
Carbohydrates: 4 g
Fiber: 0 g
Sugar: 1 g
Protein: 0 g
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