Stuffed Sweet Bell Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Stuffed Sweet Peppers with tuna and anchovy fillets. Ingredients:
4 large bell peppers (preferably red or yellow) |
1 large eggplant |
2 celery ribs |
1 small green pepper |
4 ounces tuna in water |
2 anchovy fillets, desalted by soaking in a little milk |
1/2 cup extra virgin olive oil |
1 garlic clove |
1/2 cup green olives |
1/4 cup capers |
1 tablespoon tomato paste |
1/2 cup stock |
1/2 teaspoon salt (to taste) |
1/2 teaspoon fresh ground pepper (to taste) |
Directions:
1. STEP 1).Wash the large peppers, cut off tops and remove the seeds and white pith.
2. Blanch in boiling salted water for 5 minutes then rinse under cold running water; drain well.
3. STEP 2). Prepare the stuffing: peel and dice the eggplant, cut the celery into pieces, remove seeds and pith from the green pepper, and cut into strips.
4. STEP 3).Drain the tuna fish and the anchovy fillets, and chop. In 1/2 the oil, brown the garlic, then remove and discard it. Add the eggplant, celery, pitted olives and capers, then the tomato paste and a little stock. Season with salt and pepper, cover, and cook slowly.
5. adding a little more stock occasionally, until vegetables are tender.
6. Stuff the peppers with this mixture.
7. Place them in a skillet with the remainder of the oil and a little water.
8. Cook in a moderate over (350 F) for about 1/2 hour. or until peppers are tender. ENJOY!
|
|