Liturgical Year : Recipes : Stuffed Raw Peppers

Catholic Recipe: Stuffed Raw Peppers

INGREDIENTS

1/2 pound (200g) tuna packed in oil
A tender carrot
4 mozzarella bocconcini (mozzarellas the size of golf balls)
4 radishes
2 ripe bell peppers
2 eggs, hard boiled
The juice of a half a lemon
8 stuffed olives (the variety you prefer)
2 black olives, pitted and sliced into rounds
Olive oil
Worcestershire sauce
Salt & pepper to taste
Fresh basil leaves or sprigs of parsley

Details

Serves: 4

Prep Time: N/A

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin: Italy

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Food Categories (1)

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Feasts (2)

Also Called: Peperoni Crudi Farciti

Most stuffed peppers are cooked, so these will be a pleasant alternative. The recipe is drawn from a collection assembled by the editors of La Cucina Italiana. This would be a good recipe to cook for the feast of St. John Bosco and St. Dominic Savio. Mama Margaret probably fixed this for St. John Bosco's boys.

DIRECTIONS

Halve the peppers lengthwise, remove the stems, seed them, and rib them. Dice the mozzarella, shred the tuna, halve the olives, julienne the carrot, and combine them in a bowl; season the mixture with salt, pepper, the lemon juice, and a little olive oil. Use the mixture to stuff the peppers. Peel and quarter the eggs lengthwise and lay them on the salad, topping them with black olive rounds. Slice the radishes too and arrange the slices around the eggs. Put the peppers on a serving dish, garnish them with the fresh herbs, cover them, and chill them in your refrigerator before serving them.