Ingredients
- 6 large bell peppers (2 yellow, 2 red, 2 green)
- 2 can (6 ounce each) Italian tuna packed in olive oil, drained
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup green Sicilian olives (about 12), pitted and chopped
- 6 tbsp chopped fresh parsley
- 3 clove garlic, finely chopped
- 2 stalks celery, finely chopped
- 3 tbsp capers (preferably Sicilian), rinsed and finely chopped
- sea salt
- freshly ground black pepper
Directions
Preheat the broiler.
Broil the peppers: Cover a jellyroll pan with aluminum foil. Place the peppers on the pan and broil until their skins bubble up and blacken. Carefully turn the peppers to blacken them on all sides. Remove the peppers from the oven and let cool completely. Peel the black skin from each pepper and remove their stems and seeds. Slice each pepper into 4 pieces lengthwise.
Make the filling: In a medium bowl, mix together the tuna, lemon juice, olive oil, olives, parsley, garlic, celery, and capers.
Season to taste with sea salt and pepper.
Place a tablespoon of the tuna mixture on each pepper slice and roll up the slice. Place on a tray and serve.
Reprinted with permission from Whatever Happened to Sunday Dinner? by Lisa Caponigri, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.
