This recipe is a Mediterranean appetizer classic, ideal for hot days or for a light, elegant dinner. By using piquillo peppers (or roasted red peppers), we add a sweet touch and a fleshy texture that pairs perfectly with the creaminess of the Russian salad. It is a very complete dish that provides slow-release carbohydrates, high-biological-value proteins, and all the vitamins from fresh vegetables, all without adding unnecessary sodium.
Estimated time: 40 minutes
Difficulty: ⭐
Servings: 4 people
Ingredients
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12 large piquillo peppers (whole for stuffing)
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2 medium potatoes
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2 carrots
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2 organic eggs
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1 small can of tuna in water (low-sodium)
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50g of cooked peas
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150g of homemade mayonnaise (made with extra virgin olive oil)
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1 teaspoon of Bonsalt 0%
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A few strips of bell pepper or olives for garnish
Total Nutritional Analysis and Macros
Understanding what we eat is vital. Here is the macronutrient breakdown per serving and the nutritional contribution of our specialized products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Proteins | 9.8g | Repair of tissues (Tuna and Egg) |
| Healthy Fats | 16.5g | Cardiovascular health (EVOO) | |
| Carbohydrates | 22.0g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 720mg | Muscle and nerve health |
| Sodium (Bonsalt 0%) | 0.0mg | Blood Pressure Control | |
| Vitaminas and Others | Vitamin A | 450µg | Ocular and skin health |
| Total Calories | 275 kcal | Balanced energy value |
Professional Step-by-Step Preparation
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Boiling the base: Wash the potatoes and carrots. Cook them with the skin on in a pot with water and a pinch of Bonsalt 0% for about 20-25 minutes. Also cook the eggs for 10 minutes. Let cool.
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Preparation of the ingredients: Peel the potatoes, carrots, and eggs. Dice everything into very small, even cubes (cut brunoise).
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Preparation of the potato salad: In a large bowl, mix the potato, carrot, egg, peas, and well-drained tuna. Add the homemade mayonnaise little by little until you get a creamy but firm texture. Adjust the seasoning with another pinch of Bonsalt.
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Treatment of the peppers: Drain the piquillo peppers from their preserving liquid. Gently pat them dry with paper towels so the filling doesn’t slip out.
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Fill: With a small spoon or a piping bag, generously fill each pepper, being careful not to break the skin.
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Presentation: Place the peppers on a serving dish. You can garnish the top with a thin strip of pepper, a little more chopped egg, or an olive.
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Service: Leave in the fridge for at least 30 minutes before serving so they firm up and the flavors meld.
Nutritionist's Tips
This recipe is excellent for those who need to control their blood pressure, since the use of Bonsalt 0% eliminates the sodium contribution of table salt. In addition, by making mayonnaise with extra virgin olive oil, we are incorporating monounsaturated fatty acids that are essential for heart health.
If you want an even lighter version, you can replace some of the mayonnaise with plain unsweetened Greek yogurt. It’s a perfect dish to prepare in advance and enjoy with guests or friends at any social gathering.
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