Peppers stuffed with tuna and capers
2 servings
25 minutes
Stuffed peppers with tuna and capers are an original dish of Russian cuisine that combines the tenderness of seafood with the light spiciness of capers. The history of this recipe is rooted in the traditions of preparing stuffed vegetables, widely spread in Russia. Bright sweet peppers are delicately processed to preserve their shape and texture, then filled with a fragrant mixture of tuna, capers, parsley, and spices. The light acidity of lemon juice enhances the flavor and adds freshness. The dish can be served as an appetizer or a light main course. It is perfect for summer evenings and festive tables, delighting not only with its taste but also with its aesthetic appearance.
1
Carefully remove the peppers from the stems and seeds, rinse, and place in the microwave for 3-4 minutes (or dip in boiling water for 8-9 minutes). Remove and plunge into ice water. Carefully peel off the skin without damaging the shape of the cones.
- Bell pepper: 4 pieces
2
Prepare the filling: mix tuna, chili, capers, and chopped parsley. Season with ground pepper and lemon juice.
- Canned tuna in oil: 1 jar
- Chili pepper: 0.5 piece
- Chopped parsley: 2 tablespoons
- Pickled capers: 2 teaspoons
- Ground black pepper: to taste
- Lemon juice: 3 tablespoons
3
Stuff the peppers with fish filling and chill.
- Bell pepper: 4 pieces
