Tuna Stuffed Mini Peppers

“When girlfriends come over, they are ready for a chilled glass of AVV Sauvignon Blanc and a bite to eat. This easy snack always pleases. Sometimes I just put out a bowl of the tuna mixture and let everyone scoop it themselves.”

Katie Wetzel Murphy, Winery Ambassador & Family Partner

Serves: 4


10 oz canned Genova tuna packed in olive oil, drained
15 oz canned chickpeas, drained
1/3 cup shallots, diced
1/3 cup mixed capers and green olives, chopped
1 handful parsley, chopped
1/2 cup lemon juice
1/3 cup AVV olive oil
Fresh ground black pepper, to taste
2 lbs mini peppers, sliced in half horizontally
Lemon wedges for garnish

Method of Preparation:

In a large bowl, mix together the tuna, chickpeas, shallots, capers and green olives mixture, parsley, lemon juice, olive oil and black pepper. Cover and refrigerate for at least 2 hours to overnight.

Clean mini peppers and slice in half, horizontally. Remove the seeds and stems.

Stuff peppers with tuna mixture.

Arrange stuffed peppers on a serving plate and garnish with lemon wedges.