Peperoni Ripieni With Bulgur And Tuna Fish
Bell peppers are a summer vegetable but they are still harvested in early fall. One of my favorite ways to eat them is stuffed. We have a super easy and truly scrumptious family recipe inherited from my grandmother (who learned it from a Sicilian neighbour long time ago – something like in 1940) which is based on tuna fish rather than meat. And, since this is a Sicilian recipe, capers, olives and anchovies can’t be missing.
The original recipe calls for stale bread. I made it with bulgur instead, as I am growing increasingly fond of the taste and nutritional benefits of this grain (scroll down for the recipe).
PEPERONI RIPIENI – BULGUR AND TUNA FISH STUFFED PEPPERS
You need: 6-7 medium-small bell peppers, 2 cans of tuna fish in olive oil, 3 table-spoon capers, 1/2 cup green olives, 3 table-spoon chopped fresh parsley, 4 anchovie fillets, 2 cups cooked bulgur. Plus salt, black pepper, olive oil.
How to: clean, core, and drain the peppers. In a large bowl, combine with a fork the bulgur with the tuna-fish (drained), the capers (washed, drained, and squeezed), the olives (chopped) and the anchovies (chopped). Season with salt and pepper and add some olive oil (at least a couple of tablespoons). Stuff the peppers with the filling and close with their “heads”. Bake at 200 (Celsius, 392 Fahrenheit) for 20-25 minutes.
CONSIDERATIONS: Peppers are interesting plants. So common that one may think they have been on our tables since forever, but they have actually not. Just like potatoes and tomatoes, they came to Europe with the colonization of America. And it is so good that they came… one single bell pepper has more vitamin C than two oranges (double our daily need of it). And they are packed with carotenoids (such as vitamin A) and antioxidants (such as vitamin E and lycopene). The nutritional benefits list is really endless and the taste is absolutely amazing. And with this stuffing they are even better than candies. Try making them to believe.
This is my contribution to edition #349 of Weekend Herb Blogging, an event started by Kalyn of Kalyn’s Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and hosted this week by Simona of briciole.
Little snails really love this rainy wheather…
Barbara Elisi
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I’ve never tried this stuffing for peppers. This recipe becomes my dinner tonight! The bulgur is a good alternative to the usual rice. Also here in London the weather is changing and the temperature dropping (the rain is always present, summer and winter).
I’ve heard about London’s whether but… never been there. here does not rain that much but is very grey in the winter (and fall). let me know how you like these peppers if you try them. both me and my little one totally love them (me the whole thing, she eats only the filling).
it’s our favorite flavours, my girls will love it for school lunch. thanks
that’s what I have done with the peppers we did not eat for dinner, put them in my lunch box 🙂
I’ve never had a pepper stuffed with a fishy filling-this is really interesting. Beautiful photos!
thank you veronica. I always ate them like these, but with bread instead of the bulgur. only this summer my mom told me it wasn’t a Roman but a Sicilian recipe.
Che buoni i peperoni ripieni, ottima la tua versione! Un abbraccio 🙂
Oh, how I love pepperoni! Looks and sounds divine! And your photos are just gorgeous!!
That recipe I posted is not Polish, that name Zakuska was a joke with my blogger friend whose blog’s name is Zakuskas (I borrowed her recipe and added some Italian ingredients, well, French as well 🙂
How interesting! A little different than the usual with meat and sauce. I wonder how fresh tuna would be.. yum!
Love your snail picture.
It certainly feels like fall here today with our gusting cool winds! What a warming dish to make, that would surely make the day warmer! I’ve made stuffed peppers and love this version of yours.. it’s so pretty, especially the way you’ve photographed them!!
I love this! It seems that a good deal of Italian food bloggers are in the mood to cook or bake with delicious red peppers! I need to stuff some right away! Yours look mouthwatering!
Where I live, pepper season starts a bit late, so I’ll still have a chance to make some stuffed bell peppers. I like your variation with tuna, since I am not into meat any more. Thank you so much for contributing to Weekend Herb Blogging. Love the snail photo too 🙂
Adoro i peperoni ripieni 🙂 Quest’anno epr la prima volta li ho provati ripieni di riso, li avevo fatti sempre e solo con tonno e pangrattato. Mi ispira un sacco la tua accoppiata e devo sbrigarmi ad approfittarne prima che finisca la stagione. baci, buona settimana
*swoon
This recipe with breadcrumbs does sound very Sicilian. I like your version with bulgur…they sound great. As always, your photos are just beautiful…well done.
I really love stuffed peppers!!!! But I have never made them with tuna and anchovies before. This is a really exciting recipes. I love traditional recipes! This has been added to my to-do list. Thank you for sharing this!
thank you all for the comments! you really make my days brighter girls.
peperoni….. peperoni? Mi avete provocato e mo me ve magno!
il grande sordi… ma lo sai che da bambina l’ho incontrato? era scorbutico e bambin-ofobo.
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