Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna is a typical appetizer to be enjoyed during the long, hot and sunny days of summer. Having this year an exceptionally warm autumn we can still be lucky enough to find some of the fruits of sweet chili peppers mature as it happens during the summer season.

Servings: 4

Ingredients to prepare sweet chili peppers stuffed with tuna:

  • 14     oz               Sweet chili peppers
  • 1½    oz               Whole weat bread
  • 2       tsp              Capers
  • 1                          Clove of garlic
  •           qb              Parsley
  •           qb              Extra virgin olive oil
  •           qb              Back pepper
  •           qb              Salt

Ingredients for garnish:

  • 12                        Cherry tomatoes
  •              qb           Basil leaves
  •              qb           Extra virgin olive oil
  •              qb           Salt

Sweet chili peppers stuffed with tuna

Instructions:

Wash sweet chili peppers (a).
Discard the stems and remove both the seeds and the ribs spongy white part from the inside (b).
Coarsely crumble the bread and toast it in a skillet over medium heat for a few minutes. With a knife cut and reduce it in small bread crumbs (c).
In a bowl mix tuna, bread crumbs, capers, black pepper, chopped parsley, chopped garlic and extra virgin olive oil (d).
Stuff sweet chili peppers, place them on a baking sheet and sprinkle with salt and extra virgin olive oil. Place in the oven (e) and bake at 325 °F, after about 7-8 minutes turn the peppers on the other side (f) and cook for another 7-8 minutes (g).
Cut cherry tomatoes in 4 and season with extra virgin olive oil, basil and salt (h).
Add sweet chili peppers stuffed with tuna (i).
Sweet chili peppers stuffed with tuna can be served, hot or cold, as an appetizer or as a side dish, garnished with basil leaves and a drizzle of extra virgin olive oil.

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Peperoncini dolci farciti al tonno

I peperoncini dolci farciti al tonno sono un antipasto tipico da assaporare durante le lunghe giornate d’estate calde e assolate. Avendo quest’anno un autunno eccezionalmente caldo è ancora possibile avere la fortuna di reperire alcuni frutti di peperoncino maturi così come accade durante la stagione estiva.

Ingredienti per preparare i peperoncini dolci farciti al tonno per 4 persone:

  • 400     gr               Peperoncini dolci
  • 40       gr               Pane integrale
  • 2                           Cucchiaini di capperi
  • 1                           Spicchio di aglio
  •            qb              Prezzemolo
  •            qb              Olio extravergine di oliva
  •            qb              Sale
  •            qb              Pepe nero

Ingredienti per il contorno:

  • 12                        Pomodorini ciliegini
  •            qb             Foglie di basilico
  •            qb             Olio extravergine di oliva
  •            qb             Sale

Sweet chili peppers stuffed with tuna

Preparazione:

Lavare i peperoncini dolci (a).
Eliminare il picciolo ed asportare sia i semi all’interno che le costine bianche spugnose situate al suo interno (b).
Sbriciolare grossolanamente il pane e abbrustolirlo con una padella a fuoco moderato per qualche minuto. Con un coltello ridurre in briciole il pane abbrustolito (c).
In una ciotola amalgamare bene il tonno, il pane sbriciolato, i capperi, il pepe nero, il prezzemolo tagliuzzato, l’aglio tritato e l’olio extravergine di oliva (d).
Farcire i peperoncini dolci, disporli su di una teglia da forno ed irrorare con sale e olio extravergine di oliva. Mettere in forno (e) e cuocere con forno statico a 160°C, dopo circa 7-8 minuti girare i peperoncini dall’altro lato (f) e cuocere per altri 7-8 minuti (g).
Tagliare in 4 i pomodorini e condirli con olio extravergine di oliva, basilico e sale (h).
Aggiungere i peperoncini dolci farciti al tonno (i).
I peperoncini dolci farciti al tonno potranno essere serviti, caldi o freddi, come antipasto o come contorno, guarniti con foglie di basilico e un filo di olio extravergine di oliva.

Sweet chili peppers stuffed with tuna


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