Vegetables
Sicilian Stuffed Roasted Peppers
Roasted orange bell pepper slices wrapped around a tuna, olive and pine nut filling, served chilled or at room temperature.
Ingredients
- 2 large orange bell peppers
- ½ jar/can Italian tuna in 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
- olive oil for drizzling
Directions
Roast the peppers under the broiler until blackened, then steam in a covered bowl 10 minutes. Peel, seed and cut each into 3 wide slices.
Mix the tuna, olives, scallion, parsley, pine nuts, pepper and lemon juice. Spoon onto the pointed end of each pepper slice and roll up.
Drizzle with olive oil and chill an hour, or serve at room temperature.