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Sicilian Rolled Peppers (Peperoni Arrotolati e Ripieni)

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Sicilian Rolled Peppers (Peperoni Arrotolati e Ripieni)

Sicilian Rolled Peppers (Peperoni Arrotolati e Ripieni)
Guy Ambrosino
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total prep
I started roasting peppers when I was very young in my grandmother’s kitchen. They were a staple in her refrigerator and made a healthy and tasty snack on a crunchy slice of Italian bread. This preparation elevates the roasted pepper to new heights, the smoky-sweet flavor of the peppers combining with salty tuna and capers for an agrodolce (sweet-savory) partnering.

Reprinted with permission from Whatever Happened to Sunday Dinner? by Lisa Caponigri, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.



  • Preheat the broiler.
  • Broil the peppers: Cover a jellyroll pan with aluminum foil. Place the peppers on the pan and broil until their skins bubble up and blacken. Carefully turn the peppers to blacken them on all sides. Remove the peppers from the oven and let cool completely. Peel the black skin from each pepper and remove their stems and seeds. Slice each pepper into 4 pieces lengthwise.
  • Make the filling: In a medium bowl, mix together the tuna, lemon juice, olive oil, olives, parsley, garlic, celery, and capers.
  • Season to taste with sea salt and pepper.
  • Place a tablespoon of the tuna mixture on each pepper slice and roll up the slice. Place on a tray and serve.