Yellow & Red Bell Peppers Filled w/Tuna And Capers

10 Yellow bell peppers, cut
Lengthwise into thirds
10 Red bell peppers, cut
Lengthwise into thirds
1 Cup Plus
2 Tablespoon Olive oil
5 Tablespoon Fresh lemon juice
5 Garlic cloves, pressed
Salt and freshly
Ground pepper
3 Can Albacore tuna packed in
Water, drained
1/2 Cup Chopped fresh parsley
5 Tablespoon 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. 16 appetizer servings.

Servings: 16
Home Cookin 4.8 Chapter: Fish And Seafood