Sicilian Tuna Stuffed Peppers

This could be the best thing I've made all summer (besides that squash gratin!).

I follow a lot of Italian instagram pages, and somewhere, I watched a video from Sicily.....stuffing peppers with tuna and raisins, capers and everything else yummy.

I've made these a few times now.  They are perfect for lunch and wonderful eaten cold the next day.

Don't be afraid of the use of canned tuna with the combination of raisins, the Italians do that a lot in pasta dishes and other savory recipes.

Here is how I made them.  Don't be afraid to omit or add something, you can't make a mistake with these.

Sicilian Tuna Stuffed Peppers:

4 red & yellow bell peppers, cut in half and seeds and ribs removed

2 cans of good quality canned tuna IN OIL (I use Tonno brand)

1/3 c yellow raisins

handful of capers

handful of kalamata olives 

12 cherry tomatoes, cut in half (you can also use canned cherry tomatoes, minus the juice!)

1/4 cup of grated Parmigiano Reggiano 

handful of fresh oregano

4 good quality anchovies, chopped

1/4 cup of seasoned breadcrumbs (I use my own, homemade with garlic and parsley)

Mix all the stuffing ingredients into a bowl until it's nice and moist.  Add in a little salt & pepper.

Lay the hollowed bell pepper halves in an oiled casserole dish.

Mound the tuna stuffing into the pepper cavities and sprinkle with more parmigiano and breadcrumbs.   

Drizzle olive oil over the tops so they get nice and crispy.

Bake in a 375F oven for 30-40 minutes.  You will know when they are done.

I hope you try them.

Fantastic!