New York’s finest: tuna-stuffed bell peppers

This month, we’re going to talk about peppers. They come in many shapes and colors, but red bell peppers are my favorite and are usually liked by most. Since peppers are internationally known, they can go with almost any type of cuisine. I’m going to show you a very simple dish I make that combines peppers and tuna. I hope you try it and like it; the second time you make it will be even better—trust me!

You’ll Need:

  • 4 large red peppers
  • White wine sauce (recipe at right)
  • 2 7-oz. cans of tuna fish
  • 1 c. grated Parmesan cheese
  • White Wine Sauce
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 1/2 tbs. extra-virgin olive oil
  • 2 c. white wine
  • 2-3 plum tomatoes, or 1 14.5-oz. can
  • whole tomatoes, hand crushed
  • Juice from 1/2 lemon
  • 1 tsp. paprika

Sauté shallot in olive oil for 2-3 minutes, until soft. Add garlic and sauté for 30 seconds. Deglaze skillet with white wine, then add tomatoes, lemon juice and paprika. Heat to a boil, then reduce to medium heat. Continue cooking until tomatoes have rendered their liquid and total volume is reduced by half (20-25 minutes).

Directions:

Preheat oven to 350°. Grease a 2-quart baking dish. Rinse the peppers and remove their tops, stems and cores. Rinse the peppers again and drop them into salted boiling water. Cover and simmer for five minutes. Remove the peppers from the water and turn them upside down to drain. Drain and flake the tuna with a fork, then combine with the room temperature sauce. Fill the peppers with the tuna mixture and place in baking dish. Bake for 15 minutes. Sprinkle with Parmesan cheese and return to oven. Use broiler, if necessary, to melt and brown the cheese.