Ingredients

The following ingredients have 2 Servings
  • 14-16 mini bell peppers
  • 2 tins sardines with bones, packed in olive oil, drained ((124 grams per tin))
  • 10 pitted kalamata olives
  • 2 tablespoons sun-dried tomatoes packed in oil, drained, chopped small
  • 2 tablespoons mayonnaise
  • 1 teaspoon drained capers
  • ½ teaspoon garlic powder
  • ½ teaspoon lime zest
  • ¼ teaspoon dried dill
  • ¼ teaspoon dried mustard powder
  • ¼ teaspoon black pepper

Instruction

  • Cut the tops off the cleaned peppers and remove the seeds. Set the peppers aside.
  • Drain the sardines and put them in a bowl. Mash the sardines well with a fork. 
  • Halve the kalamata olives with a knife. Drain the sundried tomatoes and chop them small. 
  • Stir the olives, tomatoes, mayo, capers, garlic powder, lime zest, dried dill, mustard powder, and black pepper into the bowl with the sardines. Pack the filling into each pepper. I heaped the salad into each pepper like I was filling a little ice cream cone. 
  • After filling, you’re ready to serve. Bite into the peppers from the open end only to prevent the salad from shooting out. Enjoy!