Roasted peppers stuffed with salad

By Administrador 2020/05/26

June is coming and salads are becoming indisputable protagonists of our dishes. We love it! Because a wide range of possibilities opens up for us. For example, today we propose you to enjoy these roasted peppers stuffed with salad.

Carmen, from Recetas Casa Carmen, participates in our recipes competition with this refreshing first course, ideal for summer days. The salad has tomato, boiled egg, “aloreña” olives from Málaga and of course, the marine touch of tuna. All this, well macerated with the dressing and presented in a few roasted peppers al dente.

Ingredients

Medium-sized red peppers - half a pepper per person
Boiled egg - 1
Fresh onion - 1/2
Tomato - 1
Yellowfin tuna
“Aloreña” olives - chopped olives
Extra virgin olive oil
Salt
Vinegar

Instructions

Cut the peppers lengthwise and remove the seeds.
Place them in a source and put them in the oven for 20 minutes at 175 ºC. They should be “al dente”, not very done.
Cut the rest of the ingredients into julienne strips (tomato, boiled egg, olives, fresh onion...).
Mix in a bowl together with the tuna.
Add dressing and leave to marinate for two hours.
Fill the peppers and serve.

Ideal for good weather. Thanks, Carmen!