Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Bell Peppers with Tuna




Source of Recipe


Patty's Aunt Marie


List of Ingredients




3 big yellow bell peppers
7 oz. tuna fish preserved in olive oil
1 Tbsp. capers preserved in vinegar
2 Italian anchovies preserved in olive oil
1 Tbsp. vinegar
2/3 cup extra virgin olive oil
salt to taste



Recipe



1. Drain the excess oil from the tuna and blend it together with the capers, but don't over blend it, just enough to mix them and then set them aside.
2. Wash the bell peppers remove the seeds and the stems. Cut them in pieces about one inch in size.
3. Heat up a pan with the olive oil then add the anchovies and let them melt.
4. Add the tuna fish with the capers and let it cook for one minute or so.
5. Add the bell peppers, combine well and let them cook for about 20 minutes or until tender mixing often.
6. Let them cool or refrigerate them. They’re better when served the day after straight from the refrigerator.