🌎 The World Cookbook

10 oz. jar spicy-sweet peppers about 16 (or use hot cherry peppers, your choice)
1 6-ounce can chunk light tuna packed in water drained well
1/4 cup plain Greek yogurt
2 sweet pickles finely chopped
Salt and fresh ground pepper to taste

Lay 16 whole peppers on a platter. Combine drained tuna, Greek yogurt, salt and pepper in a medium bowl. Fill each pepper with about 1 tablespoon of the tuna mixture. Grind some pepper over the stuffed peppers. Place a toothpick in each bite. Chill and serve.