Here’s a recipe that goes over well with just about everyone. It’s one I learned from my Italian mama many years ago. As far as I know, she invented the idea of stuffing the peppers with a canned tuna mixture instead of ground beef, and it’s a delicious combination of flavors.
1 c. quick-cooking barley
4 large red bell peppers, tops removed and seeded
1 tbsp. olive oil
2 cans (5 ounces each) solid white tuna, packed in water, drained
2 eggs, beaten
1/4 c. grated Romano cheese
1/4 c. finely chopped parsley
2 cloves garlic, minced
1 small onion, minced
1/2 tsp. dried italian seasoning
1/4 tsp. ground black pepper
- Prepare the barley according to package directions. Set aside.
- Preheat the oven to 350Â°F. Coat a large baking pan with 1/2 tablespoon of the oil.
- Bring 6 cups of water to a boil in a large saucepot. Add the bell peppers to the boiling water and reduce the heat to a simmer. Cook for 5 minutes. Remove the bell peppers to a colander in the sink and run under cold water to stop the cooking. Place the peppers in a baking pan and rub with the remaining 1/2 tablespoon oil.
- Stir together the tuna, eggs, cheese, parsley, garlic, onion, Italian seasoning, black pepper, and reserved barley in a large bowl until well blended.
- Divide the tuna mixture among the bell peppers in the pan. Bake for 40 minutes.