Colorful Stuffed Peppers Recipe
Celebrity Chef Maria Liberati shares a recipe from her award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.
This recipe makes a colorful dish and is an easy one as well. Here is a quick way to make use of leftover bread, or quickly put together a meal with things commonly found in the pantry. An economical recipe that doesn’t taste economical. If you have vegetarians for dinner this is a perfect way to serve stuffed peppers, without the beef. This recipe serves 4 people. The peppers can be used as a main course or as a side dish, or served with a salad. Serve with a dry white wine for a special added touch.
Stuffed Peppers with Tuna
(excerpted/copyright 2010 The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)
*2 red peppers
*2 yellow peppers
*1 tsp capers,drained
*10 ounces of day old crusty Italian bread -cut into cubes
*1-16 ounce can tuna packed in olive oil
*1 cup milk
*4 garlic cloves
Wash and dry the peppers, cut off the tops and leave the stems on, set aside. Place bread cubes and milk in separate bowl,then add in tuna, capers and ap inch of salt. Mix together. Divide the mixture amongst all 4 peppers and stuff each one. Place a whole garlic clove on top of stuffing and then top with top of pepper that was cut off. Place in a baking pan and drizzle olive oil on top of peppers. Bake in oven preheated to to 450 degrees for 30 minutes.