Tuna-Stuffed Peppers from Eating Well
(2) 16 oz jar(s)24 whole mild or sweet cherry peppers,
6 oz can(s)chunk light tuna packed in water, drained well
1 Tbsplemon juice
1 Tbspextra-virgin olive oil
1 Tbspcapers, rinsed and finely chopped
2anchovy fillets, finely chopped (optional)
·freshly ground pepper, to taste
1/4 cbalsamic vinegar
How to Make Tuna-Stuffed Peppers from Eating Well
- (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.
- Combine tuna,lemon juice,oil,capers and anchovies (if using) in a medium bowl. 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.
- Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons 3-3 1/2 minutes. Drizzle the syrup over the peppers and serve. If you arenot going to serve right away,cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours.