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Stuffed Jalapeno Peppers

12:00 AM, Feb 20, 2013   |    comments
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1 (5 ounce) can tuna packed in water
1-2 tablespoons EACH, finely diced celery, onion, red, green and yellow bell pepper
Real or light mayonnaise to moisten
Whole pickled canned or jarred jalapeno peppers (2 for each guest suggested)


Cut each jalapeno in half. Remove veins and seeds. Drain tuna well and separate with a fork. Add vegetables and mix well. Stir in mayonnaise until well coated. With a fork or teaspoon fill each jalapeno half with the tuna mixture. Arrange on a serving platter and chill until serving time.

May serve crackers along side if desired.

Presented by: Olivia Sipe, Miss Olivia's Kitchen

Date Aired: February 20, 2013

Olivia Sipe, Miss Olivia's Kitchen

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