stuffed peppers with tuna and capers


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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 pepper
3 cans albacore tuna, packed in water(6.5oz) -- drained
1/2 cup chopped fresh parsley
5 tablespoons drained capers
fresh parsley sprigs
imported black olives
(such as Kalamata or Nicoise)


Directions

Arrange peppers 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. Rinse 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. Refrigerate. Bring to room temperature before continuing.)


Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers


in another bowl, breaking up tuna with 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 any remaining marinade over rolls. (Can


be prepared 6 hours ahead. Cover and refrigerate. ) Garnish with parsley


sprigs and olives before serving.


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