Yellow And Red Bell Peppers Filled With Tuna And Capers

Recipe Ingredients

10		Yellow bell peppers - cut
		Lengthwise into thirds
10		Red bell peppers - cut
		Lengthwise into thirds
1 cup	237ml	Plus
2 tablespoons	30ml	Olive oil
5 tablespoons	75ml	Fresh lemon juice
5		Garlic cloves - pressed
		Salt and freshly
		Ground pepper
3		Albacore tuna packed in
		Water - drained
1/2 cup	73g / 2.6oz	Chopped fresh parsley
5 tablespoons	75ml	Drained capers
		Fresh parsley sprigs
		Imported black olives
		(such as kalamata or nicoise)

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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