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Yellow And Red Bell Peppers Filled With Tuna And Capers

Type: Fish
Courses: Starters and appetizers
Serves: 16 people

Recipe Ingredients

10   Yellow bell peppers - cut
  Lengthwise into thirds
10   Red bell peppers - cut
  Lengthwise into thirds
1 cup 237mlPlus
2 tablespoons 30mlOlive oil
5 tablespoons 75mlFresh lemon juice
5   Garlic cloves - pressed
  Salt and freshly
  Ground pepper
3   Albacore tuna packed in
  Water - drained
1/2 cup 73g / 2.6ozChopped fresh parsley
5 tablespoons 75mlDrained 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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