Italian Stuffed Peppers
Serves 4
Italian Stuffed Peppers
1 large red pepper, one large yellow pepper
1 3 1/2 oz can of Albacore Tuna, drained
1 Tbsp olive oil
1 Tbsp unsalted butter
1 Tsbp mayonnaise
Basil leaves, chopped
To roast peppers:
Heat oven to 375. Place peppers stem side down on a baking sheet. Bake for 30 minutes. Turn oven off and allow to cool in the oven. Then slice in half and seed.
To make stuffing:
Place the tuna in a food processor. With processor running, add olive oil and butter. Process until satiny (about one minute)
Add the mayonnaise and stir by hand to blend.
Place stuffing in the peppers and roll. These can be made ahead and refridgerated for a few hours.
To plate:
Mix basil leaves and olive oil. Drizzle on plate. Place one red and one yellow pepper half on each plate.