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Roasted Baby Peppers Stuffed with Tuna

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These Roasted Baby Peppers Stuffed with Tuna from The Mozza Cookbook are Nancy Silverton's ode to an antipasto made by Lidia Bastianich, one of the forebears of traditional Italian cooking in America.

Silverton updated these poppable little peppers by stuffing them with olive oil-poached tuna instead of the canned stuff, making for a flaked tuna that's lacking the fishiness department, more like sandwich-worthy version of vitello tonnato. When spooned into sweet little roasted peppers these are the sort of sweet-salty cocktail hour snacks that call for a flute or two of chilled prosecco.

Adapted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreño. Copyright © 2011. Published by Alfred A. Knof. Available wherever books are sold. All Rights Reserved

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