stuffed peppers with tuna and capers
  • 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)
  1. Arrange peppers skin side up in broiler pan (in batches if necessary) and
  2. broil until blackened. Wrap in paper bag and let stand 10 minutes to steam.
  3. Peel. Rinse and pat dry.
  4. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and
  5. pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day
  6. ahead. Refrigerate. Bring to room temperature before continuing.)
  7. Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers
  8. in another bowl, breaking up tuna with fork. Mix in enough reserved marinade
  9. to season to taste. Season with salt and pepper. Place 1 tablespoon tuna
  10. mixture on inside of each piece of pepper at one end. Roll up. Arrange seam
  11. side down on serving platter. Pour any remaining marinade over rolls. (Can
  12. be prepared 6 hours ahead. Cover and refrigerate. ) Garnish with parsley
  13. sprigs and olives before serving.