In Italy we love stuffing vegetables like peppers or eggplants with tuna, cheese or sausage meat (or mix of them). Now we'll see how to prepare peppers stuffed with tuna (and other ingredients)
Ingredients (Metric & imperial) Party of 4
- 4 medium peppers
- 15 green or black pitted olives
- 300g (10oz) of Tuna in oil
- 4 slices of sandwich bread
- 1 clove of garlic, finely chopped
- 4 basil leaves (finely chopped)
- 120 ml (1/2 cup) of white wine
- 1 egg
- 30g (2 Tablespoons) of Parmigiano cheese
Method:
- Boil peppers for 5 minutes: this will give them an half-cooking that will shorten the time in oven
- Cut peppers head all around (you've to remove their cap) and clean them removing seeds and white parts
- Put in a bowl tuna (drained), sandwich bread, garlic, wine,Parmigiano, basil and the egg and mix them with your hands until you get a homogeneous mixture.
- Stuff you peppers with this mixture
- Close peppers attaching peppers caps and bodies with toothpicks
- Put them on a baking tin (covered with baking paper).
- Put the baking tin into pre-heated oven at 356°F (180°C) for at least 30 minutes.
Serve them decorating with basil leaves and balsamic vinegar.