Title: Yellow and Red Bell Peppers Filled with Tuna And Capers
Categories: Italian, Fish/sea, Appetizers
Yield: 16 servings
10 Yellow bell peppers; cut
-lengthwise into thirds
10 Red bell peppers; cut
-lengthwise into thirds
1 c Olive oil; +2 tb
5 tb Fresh lemon juice
5 cl Garlic; pressed
Salt and freshly
-ground pepper
3 cn Albacore tuna packed in
-water; drained
1/2 c Fresh parsley; chopped
5 tb Capers; drained
Fresh parsley sprigs
Imported black olives
-(such as Kalamata or
-Nicoise)
Arrange pepper skin side up in broiler pan (in batches if
necessary) and broil until blackened. Wrap in paper bag and let
stand 10 minutes to steam. Peel and pat dry.
Mix olive oil, lemon juice and garlic in large bowl. Season with
salt and pepper. Add peppers and marinate at least 30 minutes. (Can
be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)
Drain peppers, reserving marinade. Combine tuna, chopped parsley
and capers in another bowl, breaking up tuna with a fork. Mix in
enough reserved marinade to season to taste. Season with salt and
pepper. Place 1 tb tuna mixture on inside of each piece of pepper
at one end. Roll up. Arrange seam side down on serving platter.
Pour remaining marinade over rolls. (Can be prepared 6 hours ahead.
Cover and refrigerate.)
Garnish with parsley sprigs and olives before serving.
