Yellow & Red Bell Peppers Filled With Tuna & Capers Recipe
Yield: 16 servingsYield: 16 servings
Recipe by luhu.jp
Ingredients:
10: yellow bell peppers, cut,
1: lengthwise into thirds,
10: red bell peppers, cut,
1: lengthwise into thirds,
1 cup: plus,
2 tablespoon: olive oil,
5 tablespoon: fresh lemon juice,
5: garlic cloves, pressed,
1: salt and freshly,
1: ground pepper,
3 can: albacore tuna packed in,
1: water, drained,
1/2 cup: chopped fresh parsley,
5 tablespoon: drained capers,
1: fresh parsley sprigs,
1: imported black olives,
1: (such as kalamata or,
1: 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.
Yield: 16 servings
Source from luhu.jp
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.
Yield: 16 servings
Source from luhu.jp