Roasted Peppers Stuffed with Tuna and Capers

1. 1

   Preheat the oven to 450.

2. 2

   Put the bell peppers on a baking sheet and roast in the upper third of the oven until charred all over and just tender.

3. 3

   Let cool slightly, then peel, halve, core and seed them.

4. 4

   In a medium bowl, blend the mayonnaise with the anchovies, capers, parsley and vinegar.

5. 5

   Using a rubber spatula, gently fold in the tuna.

6. 6

   Season the stuffing with salt and pepper.

7. 7

   Lay the pepper halves, skinned side down, on a work surface.

8. 8

   Spread 2 tablespoons of the tuna on each one and roll up.

9. 9

   Transfer the pepper rolls to a platter, drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.