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Concerned for their mother’s health, Rosa & Rico make her healthier Italian options with less olive oil and cheese!
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Tuna Stuffed Sweet Peppers
1 16 ounce jar sweet cherry peppers
1/2 small red onion, large dice
1 stalk celery, large dice
1 large carrot, peeled and cut into large dice
1 6 ounce can tuna in water, drained
1 tablespoon capers in brine, chopped
2 tablespoons black olives, sliced
1-2 teaspoons caper brine, to taste
1.Drain the cherry peppers from their brine. Cut the tops of the peppers off and reserve. Using a teaspoon, gently scoop the insides out of the peppers and discard. To make sure the peppers sit evenly on a serving platter, cut off a small slice from the bottom to create a flat surface. Be sure not to cut too much off creating a hole in the bottom.
2.In the bowl of a food processor pulse onion, celery and carrot until finely grated.
3.In a large mixing bowl combine the grated vegetables with tuna, capers, and olives. Add the caper brine to taste.
4.Stuff each pepper generously with the tuna mixture and place a reserved pepper cap on top of the tuna to serve.
Yield: 20 stuffed peppers
