Sicilian Rolled Peppers (Peperoni Arrotolati e Ripieni)

Sicilian Rolled Peppers (Peperoni Arrotolati e Ripieni)
Guy Ambrosino
Provided by:
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.

Ingredients

  • 6 large bell peppers (2 yellow, 2 red, 2 green)
  • 2 cans (6 ounces each) Italian tuna packed in olive oil, drained
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup green Sicilian olives (about 12), pitted and chopped
  • 6 tablespoons chopped fresh parsley
  • 3 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 3 tablespoons capers (preferably sicilian), rinsed and finely chopped
  • Sea salt
  • Freshly ground black pepper

Directions

  • 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.

More Recipes Like This