We are going to prepare some piquillo peppers stuffed with salad. A cool dish for the summer, which everyone will surely like, the combination of peppers with the salad is very good.
The piquillo peppers give a lot of play in the kitchen, since we can fill them with different ingredientsWe can even make a good filling with some leftovers, such as fish, meat, vegetables ... or even if you have some salad left, we can take advantage of it by filling some peppers like this recipe.
For the summer it is a good starter, first course or for a quick dinner, we can have them prepared in advance in the fridge. It is delicious!!!!
Piquillo peppers stuffed with salad
Author Montse Morote
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- A pot with vegetables for salad.
- 2 potatoes
- 4 hard-boiled eggs
- 2-3 cans of tuna
- A pot of mayonnaise
- Green or black olives
- 1-2 cans of piquillo peppers
Preparation
- First we will put a casserole with water in it, we will put the potatoes clean with the skin, we will leave them until they are cooked. We take out and let cool.
- In another saucepan we cook the eggs, let them cool.
- We open the pot of vegetables for salad, wash them and put them in a source.
- When the potatoes are ready we peel and cut into small squares, the eggs too.
- We mix it together with the vegetables, add the two cans of tuna and some olives, put a little mayonnaise and mix everything well.
- We take the piquillo peppers, reserving a couple of them and a little of the pepper broth, with a spoon we will fill the peppers and place them in a serving dish.
- In a bowl we put a little mayonnaise, the two piquillo peppers and a little of the water that contains the peppers, we crush it and cover or serve the peppers with this sauce.
- And ready to eat !!!
- Serve very cold.