Stuffed Pepper Rolls

Simple and delicious, finger food ready to eat in minutes, which will certainly be to everyone’s taste

Ingredients:

 

3 bell peppers

300g  canned tuna in olive oil

1 tbsp capers

10 green olives

5 anchovy fillets

1 hard-boiled egg, crushed

fresh parsley

breadcrumbs

peperoncino chilli pepper

 

Method:

 

Roast the peppers on the grill, turning them frequently, then cover them with aluminium foil. The aluminium foil will help keep them moist and make it easier to peel them.

Once they are ready cut them into large slices lengthwise and pat them with a paper towel. In a bowl prepare the filling: finely chop the capers, anchovy fillets and olives, add the tuna and the crushed hard-boiled egg. In a frying pan, fry together four tablespoons of breadcrumbs with some olive oil and the peperoncino. Mix all the ingredients together. Lastly, add a generous handful or chopped fresh parsley.

Place the filling into the peppers and roll them.  Let them rest in the fridge for at least 15 minutes. These peppers are a great appetizer, and are even tastier if accompanied by a salad of fresh fennel.

 

Serves 4.

 

MF

Leave a Reply

Your email address will not be published. Required fields are marked *

The reader is personally responsible for the content of their comments. In no way do the ideas, opinions, or content added by readers in the comments to articles and news represent the opinions of the publisher, newsroom, staff or managing editor. Readers can not publish content that is libellous, slanderous, obscene, pornographic, abusive or in any way illicit and/or illegal, nor can they exhibit violent behaviour or verbally attack other readers. Notification of any slanderous, offensive, illicit and/or illegal content can be sent to the following e-maill: info@ligurianautica.com, specifying the comment including a direct link. The staff will verify the content and take any action necessary as soon as possible.

You might also be interested in

Ligurian Recipes

Prawns with pancetta

    A mix of flavours: prawns and pancetta, a delicious duo that is easy to make

    Cooking on Board

    Red Pepper Pesto

      A recipe which is different from the norm, with a delicate yet decisive flavor perfect for both pasta and bruschetta

      Ligurian Recipes

      Bream in Salt with Citrus

        A fresh and original recipe, you will rarely find bream like this in a restaurant, this is how to make it at home

        Cooking on Board

        Cold Seafood Pasta

          Easy, fresh and fast, cold pasta is great for lunch or dinner, and easy to make on board or at home

          © Copyright 2006 - 2017 Liguria Nautica – Online magazine for boating tourism in Liguria, registration number 20/2011 under authorisation number 159/2011 of the Tribunale di Genova from 23 Sept. 2011 Editore Carmolab SAS – VAT Num. 01784640995 – Managing Editor: Alessandro Fossati
          All content and images that are property of Liguria Nautica can be shared with the use of an active link indicating the source

          Advertising | Authors | Privacy policy | Informativa cookies | Contacts

          made by SUNDAY Comunicazione