Yellow And Red Bell Peppers Filled With Tuna |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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YELLOW AND RED BELL PEPPERS FILLED WITH TUNA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hellmann Estate in Lewisville, Texas in 1982. Ingredients:
10 yellow bell peppers cut lengthwise into thirds |
10 red bell peppers cut lengthwise into thirds |
1 cup plus 2 tablespoons olive oil |
5 tablespoons fresh lemon juice |
5 garlic cloves pressed |
2 teaspoon salt |
4 teaspoons freshly ground black pepper |
3 cans albacore tuna packed in water and drained |
1/2 cup chopped fresh parsley |
5 tablespoons drained capers |
1 cup olives |
Directions:
1. Arrange peppers skin side up in broiler pan and broil until thickened.
2. Wrap in paper bag and let stand 10 minutes to steam then peel and pat dry.
3. Mix olive oil, lemon juice and garlic in large
4. bowl and season with salt and pepper.
5. Add peppers and marinate at least 30 minutes.
6. Drain peppers reserving marinade.
7. Combine tuna, chopped parsley and capers in another bowl breaking up tuna with a fork.
8. Mix in enough reserved marinade to season to taste.
9. Season with salt and pepper.
10. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end.
11. Roll up then arrange seam side down on serving platter.
12. Pour remaining marinade over rolls.
13. Garnish with olives before serving.
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