Menorcan Peppers Stuffed with Tuna and Capers
Light, flavorful, and brimming with the essence of the Mediterranean, these Menorcan Peppers Stuffed with Tuna and Capers are a culinary delight. They offer a harmonious blend of sweet peppers, briny capers, and hearty tuna that's sure to transport your taste buds to the sunny coasts of Menorca.
Equipment
- Oven
- Mixing bowl
- Cutting board
- Chef's knife
- Baking dish
- Measuring cups and spoons
Ingredients
- 8 medium bell peppers (red or yellow) (approx. 2 lb / 900 g)
- 2 cans tuna in olive oil, drained (6 oz / 170 g each)
- 1/4 cup capers (1.4 oz / 40 g)
- 1/4 cup finely chopped red onion (1.1 oz / 30 g)
- 1/4 cup chopped fresh parsley (0.25 oz / 7 g)
- 2 tbsp extra virgin olive oil (1 oz / 30 ml)
- 1 tbsp fresh lemon juice (0.5 oz / 15 ml)
- 1/2 tsp sea salt (0.12 oz / 3.5 g)
- 1/4 tsp freshly ground black pepper (0.02 oz / 0.6 g)
- 1/2 cup crumbled feta cheese (2.5 oz / 70 g)
- 1/4 cup panko breadcrumbs (0.9 oz / 25 g)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the peppers, slice off the tops, and carefully remove the seeds and membranes, creating a hollow cavity.
- In a mixing bowl, combine the drained tuna, capers, red onion, and parsley. Drizzle in the olive oil and lemon juice, then season with salt and pepper. Mix until all ingredients are well incorporated.
- Gently fold the crumbled feta cheese into the tuna mixture, being careful not to break up the cheese too much.
- Spoon the tuna mixture into the hollowed peppers, packing it lightly until just filled.
- Sprinkle the tops of the stuffed peppers with panko breadcrumbs for a crispy finish.
- Arrange the peppers in a baking dish and bake in the preheated oven for 15 minutes, or until the peppers are tender and the breadcrumbs are golden brown.
- Serve the peppers warm as a delightful Mediterranean appetizer.
Notes
For a gluten-free version, substitute panko breadcrumbs with a gluten-free alternative or simply omit them.
The peppers can be prepared ahead of time and refrigerated until ready to bake.
Adjust the level of capers to suit your taste for saltiness and tang.
If preferred, you can use fresh tuna that has been cooked and flaked instead of canned tuna.