Sicilian peppers stuffed with tuna and capers

Ingredients

For 1 serving

• Bell peppers2
• Canned tuna in oil70 g
• Breadcrumbs30 g
• Capers10 g
• Raisins10 g
• Pine nuts8 g
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, nuts, fish, sulphites,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Put the raisins in a small bowl of lukewarm water and leave them to soften for 10 minutes.
2. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white membranes. Drain the tuna, rinse the capers and chop the parsley.
3. Squeeze the raisins. In a bowl mix the flaked tuna, breadcrumbs, capers, raisins, pine nuts, parsley, a pinch of salt and two spoonfuls of water, until the filling is moist and holds together.
4. Fill the pepper halves without packing too tightly, arrange them in a baking dish and drizzle with the oil.
5. Bake at 190 °C for 35 minutes, until the peppers are soft and the top of the filling is golden and crisp.