This vibrant dish features yellow and red bell peppers that are charred under the broiler until the skins blister and blacken, locking in a sweet, smoky flavor. The softened peppers are then filled with a savory mixture of albacore tuna, fresh parsley, capers, lemon juice, and garlic. The acidity of the lemon cuts through the richness of the olive oil, while the capers add a delightful briny pop. These pepper rolls are not only visually stunning but also offer a satisfying texture contrast between the tender pepper and the chunky filling. Ideal for entertaining as a make-ahead appetizer or served as a refreshing light meal, this recipe brings a touch of Italian-inspired freshness to your table.
Yellow And Red Bell Peppers Filled With Tuna
Description
This vibrant dish features yellow and red bell peppers that are charred under the broiler until the skins blister and blacken, locking in a sweet, smoky flavor. The softened peppers are then filled with a savory mixture of albacore tuna, fresh parsley, capers, lemon juice, and garlic. The acidity of the lemon cuts through the richness of the olive oil, while the capers add a delightful briny pop. These pepper rolls are not only visually stunning but also offer a satisfying texture contrast between the tender pepper and the chunky filling. Ideal for entertaining as a make-ahead appetizer or served as a refreshing light meal, this recipe brings a touch of Italian-inspired freshness to your table.Ingredients
Directions
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Preheat the broiler. Cut 10 red and yellow bell peppers lengthwise into thirds, removing seeds and membranes.
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Arrange the pepper strips skin-side up on a broiler pan. Broil until the skins are blackened and blistered, working in batches if necessary.
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Immediately transfer the charred peppers to a paper bag and seal it. Let stand for 10 minutes to steam, which loosens the skins.
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Peel off the blackened skins from the peppers and pat them dry with paper towels. Set aside.
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In a large bowl, whisk together olive oil, fresh lemon juice, and pressed garlic cloves. Season with salt and freshly ground pepper.
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Add the drained albacore tuna, chopped fresh parsley, and drained capers to the marinade. Mix well to combine.
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Place about 1 tablespoon of the tuna mixture on the inside of each pepper strip at one end.
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Tightly roll up the peppers starting from the filled end.
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Arrange the rolled peppers seam-side down on a serving platter.
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Pour any remaining marinade over the rolls. Garnish with fresh parsley sprigs and imported black olives before serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 77.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 6.2g25%
- Sugars 10.5g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
