Bell peppers

Tomatoes, bell peppers, zucchini, eggplants. In Italy there are many ways to make your vegetables simply irresistible. There are many stuffings that you can use made with a variety of ingredients like rice, meat or tuna and fresh herbs that will combine perfectly with your vegetables to make a very intriguing dish. Creativity, of course, is the other mandatory ingredient for your recipes. In this recipe that I wrote today, I show you how my mum makes simple bell peppers exciting. With a few simple ingredients you will be able to make something very tasty. Here is the recipe. Enjoy.

Ingredients:

3 bell peppers yellow, red and orange

3 cans of good quality tuna in oil drained

3 tbsp of capers

2 anchovies

4 tbsp of grated Parmigiano Reggiano

2 tbsp chopped fresh Parsley

3 teaspoon of balsamic vinegar or white wine vinegar

Salt, pepper, extra-virgin olive oil

Fresh herbs for seasoning

Preparation:

Create an opening on top of the bell peppers using a sharp knife and remove all the seeds. Reserve the stems for later. In a mixer blend together the tuna previously drained, Parmigiano Reggiano, parsley, the anchovies, pepper and the vinegar. When all the ingredients are mixed together add the capers and transfer to a bowl. Preheat the oven to 350 degrees Celsius and fill the peppers with the stuffing. Cover with stem and sprinkle some extra-virgin olive oil, some herbs seasoning and a pinch of salt. Let them roast for 30 minutes.

*The sweet taste of bell peppers combined with the refreshing tuna filling requires a white wine with some fruity and herbaceous notes. A Sauvignon Blanc from north east of Italy or a Friulano from the same area with their freshness could be the perfect pairing. Salute e alla prossima. Buon appetito.

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