Here’s to an easy and unfussy lunch, great for the Summer days that are getting here (still slowly, uff). We bought these peppers in the supermarket because I thought they were cute, but in fact I had no idea what to do with them. I thought stuffing them would be impossible, because they are too small, but alas I was wrong! And I’m very happy I was wrong, because they were delicious! So here’s how to do them. It takes 10 minutes max, I promise!
Ingredients:
– 15 mini colourful (!) peppers (big ones are ok too, but in that case double the quantities in the recipe)
– one egg
– one 80 gr can of tuna
– 10 big green olives
– one small chilli chopped
– 30 gr breadcrumbs
– some chopped parsley
– pinch of black pepper
– pinch of salt (optional)
– olive oil
Let’s do it!
– Pre-heat the oven to 180°C.
– Wash the peppers, cut the tops and remove all the seeds inside. In a blender, mix the tuna, olive, egg, chopped chilli, black pepper, parsley, breadcrumbs and the salt (if using). Add some olive oil if you see the mixture is too dry. Put the mixture in a sac-à-poche and squeeze it inside each pepper. Display the peppers in a pirex and sprinkle with olive oil. Remove them when the skin is crusty, that means they are done.
See? 10 minutes flat or even less! Enjoy with a fresh white wine on a warm day 🙂
The Food Feast 