Tuna and caper stuffed roasted peppers
11/9/2008
Ingredients
(You can click on ingredients to see more related recipes)
| 3 | Red capsicum |
| 2 tbsp | Olive oil |
| 200 g | Tinned tuna in oil, (drained) |
| 1 tsp | Lemon, (finely grated zest) |
| 2 tsp | Capers, (finely chopped) |
| 1 tbsp | Creme fraiche, (or curd cheese) |
| 2 tsp | Coriander, (finely chopped) |
| 1 | Salt & freshly ground pepper |
Directions
- Preheat the oven to 200C. Brush the peppers with oil, put in a roasting pan and roast for 30 minutes or until the skins have blistered. Put in a bowl, cover with plastic wrap and let cool for 15 minutes.
- Put the tuna in a bowl and combine with the lemon, capers, crème fraiche and coriander. Season.
- Using a sharp knife or your fingers, carefully peel away the skins from the peppers. Halve and remove the stems, cores and seeds then slice the peppers into strips.
- Put a heaped teaspoonful of the mixture on each strip and roll up. Refrigerate for at least 2 hours or until firm, before serving.
Comments