1. STEP 1).Wash the large peppers, cut off tops and remove the seeds and white pith. 2. Blanch in boiling salted water for 5 minutes then rinse under cold running water; drain well. 3. STEP 2). Prepare the stuffing: peel and dice the eggplant, cut the celery into pieces, remove seeds and pith from the green pepper, and cut into strips. 4. STEP 3).Drain the tuna fish and the anchovy fillets, and chop. In 1/2 the oil, brown the garlic, then remove and discard it. Add the eggplant, celery, pitted olives and capers, then the tomato paste and a little stock. Season with salt and pepper, cover, and cook slowly. 5. adding a little more stock occasionally, until vegetables are tender. 6. Stuff the peppers with this mixture. 7. Place them in a skillet with the remainder of the oil and a little water. 8. Cook in a moderate over (350 F) for about 1/2 hour. or until peppers are tender. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
