Stuffed bell peppers are much more than a recipe: They're a universe, with almost infinite variations. Here we have refreshing stuffed bell peppers with a tasty mozzarella, tuna and pine nut filling that gains body from a bit of bread. They somehow bring a tuna melt to mind, and are quite nice.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings stuffed peppers
Ingredients:
- 4 meaty bell peppers of the color you prefer (yellow looks nice)
- 1 pound (450 g) well drained canned tuna (the kind packed in oil)
- 4 slices soft bread (crusts discarded), crumbled
- 2 eggs
- 10-15 basil leaves, finely chopped
- 1/2 a garlic clove, chopped
- 2/5 cup (100 ml) dry white wine
- 1/2 pound (225 g) mozzarella, cubed and drained well
- 1/3 cup pine nuts
- Olive oil
- Salt and pepper to taste
Preparation:
Preheat your oven to 400 F (200 C).
Drain the tuna well and crumble it into the bowl of a blender. Add the bread, eggs, and the chopped garlic, and whir until the mixture is uniformly finely chopped. If need be add a couple of drops of cool water, though you should keep in mind that the mixture should be firm, not mushy.
Transfer the tuna mixture to a bowl. Mix in the mozzarella and the basil.
Toast half of the pine nuts in a non-stick pan for a minute or two; they should color but not burn. Add them to the tuna mix.
Prepare the peppers by cutting an opening lengthwise (leave the stems in place) from which to remove ribs and seeds, leaving boat-like hulls. You can, if you want, dice the slices of pepper you removed and add them to the tuna mix.
Fill the peppers with the stuffing, top with the remaining pine nuts, and put them in a lightly oiled baking pan. Sprinkle the white wine into the pan and bake the peppers for a half hour.
A wine? White, and I might go with a Sauvignon from Friuli Venezia Giulia.
Drain the tuna well and crumble it into the bowl of a blender. Add the bread, eggs, and the chopped garlic, and whir until the mixture is uniformly finely chopped. If need be add a couple of drops of cool water, though you should keep in mind that the mixture should be firm, not mushy.
Transfer the tuna mixture to a bowl. Mix in the mozzarella and the basil.
Toast half of the pine nuts in a non-stick pan for a minute or two; they should color but not burn. Add them to the tuna mix.
Prepare the peppers by cutting an opening lengthwise (leave the stems in place) from which to remove ribs and seeds, leaving boat-like hulls. You can, if you want, dice the slices of pepper you removed and add them to the tuna mix.
Fill the peppers with the stuffing, top with the remaining pine nuts, and put them in a lightly oiled baking pan. Sprinkle the white wine into the pan and bake the peppers for a half hour.
A wine? White, and I might go with a Sauvignon from Friuli Venezia Giulia.
