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Print this Recipe    Stuffed Peppers

Yellow and Red Bell Peppers Filled with Tuna And Capers
Yield: 16 servings

10 yellow bell peppers, cut lengthwise into thirds
10 red bell peppers, cut lengthwise into thirds
1 cup plus 2 Tbsp olive oil
5 Tbsp fresh lemon juice
5 garlic cloves, pressed
salt and freshly
ground pepper
3 cans albacore tuna packed in water, drained
1/2 cup chopped fresh parsley
5 Tbsp drained capers
Fresh parsley sprigs
Imported black olives (such as Kalamata or Nicoise

Arrange pepper skin side up in broiler pan (in batches if necessary)
and broil until blackened. Wrap in paper bag and let stand 10
minutes to steam. Peel and pat dry.

Mix olive oil, lemon juice and garlic in large bowl. Season with
salt and pepper. Add peppers and marinate at least 30 minutes. (Can
be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)

Drain peppers, reserving marinade. Combine tuna, chopped parsley
and capers in another bowl, breaking up tuna with a fork. Mix in
enough reserved marinade to season to taste. Season with salt and
pepper. Place 1 tablespoon tuna mixture on inside of each piece of
pepper at one end. Roll up. Arrange seam side down on serving
platter. Pour remaining marinade over rolls. (Can be prepared 6
hours ahead. Cover and refrigerate.) Garnish with parsley sprigs
and olives before serving.

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