Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 8 HORS D'OEUVRE SERVINGS

Instead of serving a whole stuffed pepper per person, which would be too daunting for an hors d'oeuvre, Giorgio Rivetti makes petite portions by cutting the peppers in half and wrapping them around the tuna stuffing.
 Fast Hors d'Oeuvres

How to Make It

Step 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.

Step 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.

Step 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.

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