Yellow And Red Bell Peppers Filled With Tuna And Capers Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
10: Yellow bell peppers, cut
Lengthwise into thirds,
10: Red bell peppers, cut
Lengthwise into thirds,
1 cup: Plus,
2 tbsp: Olive oil,
5 tbsp: Fresh lemon juice,
5: Garlic cloves, pressed
Salt and freshly,
Ground pepper,
3 can: Albacore tuna packed in,
Water, drained
1/2 cup: Chopped fresh parsley,
5 tbsp: Drained capers,
Fresh parsley sprigs,
Imported black olives,
, (such as Kalamata or
Nicoise),
Directions:
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 from luhu.jp
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 from luhu.jp