Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives

1. 1

   Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler.

2. 2

   Turn them until their skins are black and blistered all over.

3. 3

   Alternativelyand more easilyroast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.

4. 4

   To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes.

5. 5

   Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time.

6. 6

   When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds.

7. 7

   Now cut the peppers into strips about 3/4 inch wide.

8. 8

   Mix with the rest of the ingredients except the tomatoes.

9. 9

   Cut a small circle around the stalk of each tomato and cut out a cap.

10. 10

    Remove the center and seeds with a pointed teaspoon.

11. 11

    Fill the cavities with the roast pepper mixture and replace the caps.

12. 12

    Arrange in a shallow baking dish and bake in a preheated oven at 350F for 20 to 30 minutes, or until the tomatoes are a little soft.

13. 13

    Keep a watch, however, that they do not fall apart.

* Per serving · 4 servings · Values may vary.

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