prepared by Kristina Scrivani at Stone Creek Kitchen during their Spanish Tapas cooking class on February 24, 2012 8 Piquillo peppers 3 cans Bonito del Norte (tuna) 1/4 C shallot, sliced thin 1/2 chopped parsley Nunez del Prado olive oil for drizzling salt and pepper Piquillo peppers are closer to a pimento chili than a red bell pepper. They are common in northern Spain and their name, piquillo , means 'little beak.' When they were stuffed, they reminded me of tulips. Drain peppers and set aside. Remove tuna from oil and place in a medium-sized bowl. Add shallots, parsley, olive oil, and salt and pepper to taste. Stuff each pepper with the tuna mixture and drizzle with olive oil.