Peppers
Helen Paul
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Stuffed Peppers à la Italienne

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Friday, November 10, 2006

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Stuffed Peppers à la Italienne
Bon Appétit Archives

 
Bon Appetit

1/4 cup olive oil
4 tomatoes, peeled, seeded, minced
2 garlic cloves, minced
2 tablespoons minced parsley
Two 7 1/2-ounce cans tuna, oil-packed
2/3 cup whole wheat bread crumbs
1/2 cup minced green olives
2 tablespoons minced capers, rinsed
1 tablespoon minced fresh basil
Salt, freshly ground pepper
6 medium-size green bell peppers, cored, seeded
2 tablespoons olive oil (from tuna)

Preheat oven to 350 degrees F. Generously oil baking dish. Heat 1/4 cup olive oil in heavy large skillet. Add tomatoes, garlic, parsley and onion. Cook until all tomato liquid has evaporated. Add tuna, bread crumbs, olives, capers, basil, salt and pepper. Cook 2 minutes longer. Carefully stuff peppers and place them in prepared baking dish. Drizzle with remaining olive oil. Bake 40 to 50 minutes. Serve at room temperature. Serves 6.
 

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