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Mini Peppers Stuffed with Genova Tuna

Italian Tuna Stuffed Mini Peppers

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Cuisine Italian

Ingredients
  

  • 1 5oz can Genova Yellowfin Tuna Packed in Pure Olive OIl
  • 1 cup Chickepeas
  • 1/4 cup red onion diced
  • 1/2 cup black olives quartered and diced
  • 1 handful of chopped Italian Parsley
  • 1 handful of chopped arugula
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil extra virgin
  • 1 lb sweet mini peppers sliced in half, horizontally
  • 1 Lemon cut into wedges

Instructions
 

  • In a bowl mix together the tuna, chickpeas, red onion, black olives, chopped parsley, black pepper, lemon juice and olive oil. Cover and refrigerate overnight.
  • Clean mini peppers and slice in half. Remove any extra seeds and set aside until ready to fill.
  • Right before stuffing the peppers, add the chopped arugula to the tuna salad and combine. Using a spoon stuff each mini pepper half with tuna salad. Place the halves on a serving platter with additional lemon wedges.
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