May 31, 2019
STUFFED PEPPERS WITH MOZZARELLA, TUNA AND OLIVES
This dish is my children’s favorite. They love the crunchiness of the pepper combined with the fresh side of the mozzarella and olives. When it’s very hot outside, we put the peppers in the fridge before serving. When it’s cold, we cook it for 10 minutes and it’s ready… This recipe is terribly easy : you may customize it as you wish… For example, you may add a little bit of ham instead of tuna. No wonder it is the answer to your evening blues supper…
Wine pairing : ??? (White) from the South West.
STUFFED PEPPERS WITH MOZZARELLA, TUNA AND OLIVES
Serves 4
4 peppers
A few leaves fresh basil thinly chopped
1 crushed garlic clove
1 little tin sweetcorn
1 tinned tuna
100 g green olives sliced in half
2 mozzarellas cubed
Finest olive oil
Slice the top of the peppers, remove the seeds and rinse.
In a bowl, mix all the ingredients listed with a drizzle of olive oil.
Fill each pepper with this preparation, pressing slightly.
It’s ready !
Poivrons farcis à la mozzarella, thon et olives
Pour 4 personnes
4 poivrons
Quelques feuilles de basilic frais émincées
1 gousse d’ail écrasée
1 boite de thon
1 petite boite de mais
100g d’olives vertes coupées en deux
2 mozzarellas coupées en morceaux
De l’huile d’olive
Coupez le chapeau des poivrons, épépinez-les et rincez-les.
Dans un bol, mélangez tous les ingrédients listés avec un petit peu d’huile d’olive.
Remplissez chaque poivron avec la préparation en tassant bien.
Servez sans attendre !
