High Protein

Tuna & White Bean Stuffed Piquillo Peppers

Name: Tuna & White Bean Stuffed Piquillo Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 piquillo peppers (jarred); 2 cans (5 oz each) tuna in water, drained; 1 can (15 oz) cannellini beans, rinsed and drained; 2 tbsp olive oil; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; Salt and black pepper to taste; Pinch of smoked paprika (optional)

Experience a taste of Spain with these simple yet elegant stuffed piquillo peppers. Each vibrant pepper holds a robust filling of flaky tuna, creamy cannellini beans, and fresh herbs, all baked to tender perfection. It's a high-protein dish that feels special enough for dinner but is easy enough for any weeknight.

Ingredients

12 piquillo peppers (jarred)
2 cans (5 oz each) tuna in water, drained
1 can (15 oz) cannellini beans, rinsed and drained
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Pinch of smoked paprika (optional)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a medium bowl, combine the drained tuna, rinsed cannellini beans, olive oil, minced garlic, chopped parsley, salt, pepper, and paprika if using. Mix gently.
Carefully spoon the tuna and bean mixture into each piquillo pepper, filling them generously. Arrange the stuffed peppers in the prepared baking dish.
Bake for 15-20 minutes, or until heated through and the peppers are tender. Serve warm.

Tips

For an extra layer of flavor, drizzle a little more olive oil over the peppers before baking.
Leftovers store well in an airtight container in the fridge for up to 3 days, perfect for meal prep.