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               Yellow and Red Bell Peppers Filled with Tuna

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Italian                          Fish
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Yellow bell peppers -- cut
                        Lengthwise into thirds
  10                    Red bell peppers -- cut
                        Lengthwise into thirds
   1      Cup           Plus
   2      Tablespoons   Olive oil
   5      Tablespoons   Fresh lemon juice
   5                    Garlic cloves -- pressed
                        Salt and freshly
                        Ground pepper
   3      Cans          Albacore tuna packed in
                        Water -- drained
     1/2  Cup           Chopped fresh parsley
   5      Tablespoons   Drained capers
                        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 tablespoon 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. 16
appetizer servings.

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