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YELLOW AND RED BELL PEPPERS FILLED WITH TUNA

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

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