INGREDIENTS:
16 Whole Piquillo Peppers (canned)
3 hard boiled eggs
3 cans of tuna
1/2 bottle of tomato sauce
parsley
1 tablespoon olive oil
PREPARATION:
Drain well piquillo peppers, reserving the juice loose. Drain tuna well.
In a bowl chop the boiled eggs, crumble the tuna and mix with tomato sauce, which will be incorporated into a paste (it should not be too runny, not to enclose the filling).
Fill the peppers and cash them placing a source ovenproof. Then water them with its own juice and a tablespoon of olive oil, sprinkle with parsley and put them in the oven for 15 minutes at 200 º C.
Note:
Instead of using the juice of the peppers, you can also bake with béchamel over, even if it means adding some calories.
16 Whole Piquillo Peppers (canned)
3 hard boiled eggs
3 cans of tuna
1/2 bottle of tomato sauce
parsley
1 tablespoon olive oil
PREPARATION:
Drain well piquillo peppers, reserving the juice loose. Drain tuna well.
In a bowl chop the boiled eggs, crumble the tuna and mix with tomato sauce, which will be incorporated into a paste (it should not be too runny, not to enclose the filling).
Fill the peppers and cash them placing a source ovenproof. Then water them with its own juice and a tablespoon of olive oil, sprinkle with parsley and put them in the oven for 15 minutes at 200 º C.
Note:
Instead of using the juice of the peppers, you can also bake with béchamel over, even if it means adding some calories.
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