Eugenio Maiale: Peperoni ripieni di tonno (peppers stuffed with tuna)

Australian Gourmet Traveller recipe for peperoni ripieni di tonno (peppers stuffed with tuna) by Eugenio Maiale from A Tavola restaurant in Sydney.

📝 Ingredients

• 2 tbsp olive oil
• 1/2 white onion, finely chopped
• 1 garlic clove, finely chopped
• 125 gm (1 1/2 cups) fine fresh breadcrumbs from crusty sourdough bread
• 375 gm canned tuna in oil, drained (see note)
• 80 ml (1/3 cup) milk
• 2 eggs, lightly beaten
• 2 tbsp coarsely chopped flat-leaf parsley
• 1 tsp lemon juice
• 12 bella rosso, tops removed, seeds and membrane discarded (see note)
• 40 gm butter, melted
• To serve: extra-virgin olive oil

👨‍🍳 Instructions

1. 11.: Preheat oven to 180C. Heat olive oil in a small saucepan over medium heat, add onion and garlic, stir occasionally until transparent (3-5 minutes). Remove from heat and cool.
2. 22.: Combine two-thirds of the breadcrumbs with tuna, milk, eggs, parsley, lemon juice and onion mixture in a bowl, season to taste and divide evenly among capsicum.
3. 33.: Combine melted butter with remaining breadcrumbs and sprinkle over capsicum, then roast until golden (12-15 minutes). Serve with a drizzle of extra-virgin olive oil.