bohemianwanderer – Stuffed peppers are a versatile and flavorful dish, and this version is no exception. To begin, select four medium-sized red or yellow peppers that are all even in size. Slice them in half lengthways, keeping the stalks intact. Scrape out the seeds and trim away any white pith inside. Set them aside while you prepare the orzo mixture.
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Next, cook 300g of orzo (or another small pasta shape) in salted water. Boil it for half the recommended cooking time. For instance, if the package suggests a 10-minute cook time, cook it for only five minutes. Afterward, drain the orzo well and set it aside to cool slightly.
In a frying pan, heat a few tablespoons of extra-virgin olive oil along with a small knob of butter. Once the oil is hot, add one peeled and diced red onion. Sauté the onion for a few minutes until it softens. Then, add one peeled and minced garlic clove and fry for another minute until fragrant.
Add the par-cooked orzo to the pan along with a handful of freshly minced parsley, one finely chopped medium tomato (or several cherry tomatoes), 100g of drained tuna packed in olive oil, 1 heaping tablespoon of small capers, and two minced anchovy fillets. Stir the mixture well, and taste it. Season with a little salt, though it likely won’t need much, and add a generous amount of black pepper for extra flavor.
Assembling and Baking the Stuffed Peppers
Now that the filling is ready, it’s time to stuff the peppers. Spoon the orzo mixture into each pepper half, packing it tightly until the peppers are almost full. Arrange the stuffed peppers snugly in a baking tray. To ensure they cook evenly and don’t dry out, add three tablespoons of water and three tablespoons of olive oil to the bottom of the tray.
Cover the tray loosely with foil and bake the peppers in a preheated oven at 180°C (160°C fan)/350°F/gas mark 4 for about 40 minutes. For the last 10 minutes of cooking, remove the foil to allow the peppers to brown slightly and become tender.
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Before serving, finish the dish with a drizzle of extra-virgin olive oil, or spoon over some melted butter and anchovies for added richness. Alternatively, you can thin some basil pesto with extra-virgin olive oil and spoon that over the peppers. To finish, top each stuffed pepper half with a fresh basil leaf for a burst of color and freshness. This dish offers a delicious balance of savory, briny flavors and makes for an impressive and hearty meal.
