Yellow And Red Bell Peppers Filled With
List of Ingredients
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)Recipe
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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