More Great Recipes: Fish | Vegetable

stuffed peppers with tuna and capers

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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)


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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