Sicilian Stuffed Roasted Peppers

Orange Bell Peppers

Orange bell peppers are the sweetest and meatiest of all, and easy-to-peel. Drape the silky-soft slices around the tuna filling and present them slightly cooled from the fridge or at room temperature. This dish makes a wonderful antipasto or light lunch accompanied by a salad composed of tender lettuces.

Serves: Yields appetizer portion for 4-6 or lunch for 2-3
Ingredients:

2 large orange bell peppers

½ jar/can Italian tuna in extra virgin olive oil (about 3 oz.)

10 pitted green Sicilian olives, chopped fine

1 scallion, chopped fine

2 tbs. Italian parsley, chopped fine

2 tbs. pine nuts, lightly toasted

freshly ground black pepper to taste

juice of ½ small lemon

A & V unfiltered Sicilian olive oil for drizzling

Directions:

Preheat broiler. Roast peppers until blackened all around and steam in paper bag or covered bowl about 10 minutes. When sufficiently cooled, peel off charred skin, slit open and remove all seeds. Cut each pepper into 3 wide slices (alternatively, you can buy our fresh roasted red peppers from our Prepared Foods counter, and proceed from there).
Mix together tuna, chopped olives, scallion, parsley, pine nuts, pepper and lemon juice. Place small spoonful on the pointed end of sliced pepper. Roll up and place on serving dish (with seam side down if not too overstuffed.)
Drizzle with olive oil and either chill for an hour before serving or serve at room temperature.