Roasted Peppers Stuffed with Tuna and Capers

• FAST
• MAKE-AHEAD

Ingredients

1. 8 medium red and yellow bell peppers
2. 3/4 cup mayonnaise
3. 4 anchovy fillets, minced
4. 3 tablespoons chopped capers
5. 2 tablespoons chopped flat-leaf parsley
6. 2 teaspoons white wine vinegar
7. Two 6-ounce cans Italian tuna in olive oil, drained and flaked
8. Salt and freshly ground pepper
9. Extra-virgin olive oil, for drizzling

1. Preheat the oven to 450°. Put the bell peppers on a baking sheet and roast in the upper third of the oven until charred all over and just tender. Let cool slightly, then peel, halve, core and seed them.
2. In a medium bowl, blend the mayonnaise with the anchovies, capers, parsley and vinegar. Using a rubber spatula, gently fold in the tuna. Season the stuffing with salt and pepper.
3. Lay the pepper halves, skinned side down, on a work surface. Spread 2 tablespoons of the tuna on each one and roll up. Transfer the pepper rolls to a platter, drizzle with olive oil and serve.