Tuna and Goat Cheese Stuffed Peppadew Peppers

SERVINGS: 60 small peppers | PREP TIME: 20 minutes | COOK TIME: 0 minutes

These cuties are the perfect addition to a tapas menu or holiday party.



  • 2 pouches (2.5¬†oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 1 drained jar (14 oz.) peppadew peppers (~60 peppers)
  • 6 oz. softened herbed goat cheese
  • 1 cup watercress or arugula (optional)
  • ¬ľ cup chopped almonds (optional)


  1. Place the peppers on a large plate or sheet pan.
  2. In a medium bowl, mix the tuna and goat cheese gently to combine, being careful to avoid breaking up the tuna too much.
  3. With a small spoon or a piping bag fitted with a large tube, stuff each pepper with the goat cheese and tuna filling.
  4. Place the peppers on a watercress- or arugula-lined plate, and sprinkle them with chopped almonds.

Nutrition Facts

Nutrition Facts
Tuna and Goat Cheese Stuffed Peppadew Peppers

Serving Size: 3 peppers (85g)

Servings: 60 small peppers

Nutritional Info Amount/Serving % DV*
Calories 100
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 140mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Sugars 8g
Includes 8g Added Sugars 16%
Protein 4g
Vitamin D 0mcg 0%
Calcium 1013mg 80%
Iron 1mg 6%
Potassium 24mg 0%