CALVO - Recipes for Everyday

Piquillo Peppers Stuffed with Rice and Tuna
	Ingredients for 4 servings • 12 canned piquillo peppers • 300 g cooked rice • 3 cans Calvo Light Tuna • 1 spring onion • 1 sprig chives • 100 g cooked corn • 2 small unflavored yogurts • 1/2 clove of garlic • 1 lemon • Aromatic herbs to taste • 4 tablespoons of extra virgin olive oil
Preparation Peel the spring onion and chop as finely as possible. Place the rice in a bowl and add the spring onion, corn, chopped chives, tuna (chunks separated) and the olive oil. Mix well. Fill the peppers with the rice salad and place on a serving dish. Place the yogurts in a bowl and add the lemon juice, chopped aromatic herbs and ground pepper. Mix well and pour over the peppers.