Tuna-Stuffed Peppers (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Tuna-Stuffed Peppers

http://www.eatingwell.com/recipes/tuna_stuffed_peppers.html

From EatingWell:  September/October 2008

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

About 2 dozen stuffed peppers | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
  2. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
  3. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
  4. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.

Nutrition

Per 2-pepper serving : 42 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 9 mg Cholesterol; 2 g Carbohydrates; 4 g Protein; 1 g Fiber; 293 mg Sodium; 6 mg Potassium

Exchanges: 1/2 lean meat

Tips & Notes