Spanish tuna-stuffed piquillo peppers (Pimientos del piquillo rellenos de atún) from Serious Eats

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Notes about this recipe

  • KarinaFrancis on September 25, 2016

    These were really good and could be prepared in advance. I wish I'd made the aioli instead of taking the shortcut, the mayonnaise I used was bright white and didn't look as nice as the photo. Next time I'll also try a touch of lemon zest

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