Stuffed Bell Peppers Torino-Style

Ingredients

• 4 bell peppers yellow, orange and red
• 1 1/2 teaspoon Capers
• 1/2 teaspoon anchovy paste
• 1 can of tuna
• 1 1/2 cup French baguette
• 2 tablespoons Parmigiano Reggiano
• 1 tablespoon Pecorino cheese
• 2 tablespoons fresh Italian parsley
• 1 teaspoon fresh mint
• White peppercorns freshly ground, to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers and then cut them in a half, to create the container for the filling. Place bell peppers on a baking sheet and roast in the oven until they begin to soften and to slightly brown along the edges. (Approximately 15-20 minutes.)
3. Meanwhile, in a food processor, pulse tuna, capers, anchovy paste and 1 tablespoon of extra-virgin olive oil until homogeneous. (1 minute). Place the mousse in a mixing bowl and set aside.
4. In the same food processor, roughly chop the French baguette and pulse until it becomes roughly crumbled. Repeat with the Parmigiano Reggiano and the pecorino cheese. Add to the tuna mix and stir, gently.
5. On a cutting board, mince parsley and mint, add to the mix. Add white pepper and taste.
6. It shouldn't need salt because of the capers and the anchovies, but in case it did, add salt to taste.
7. Add one egg to the filling and gently mix.
8. Remove bell peppers from the oven, sprinkle just a very tiny amount of salt and extra-virgin olive oil, then carefully fill them with the tuna mix. Use a spoon, and remember they're hot. Cover with aluminum foil to create moisture, and to prevent the filling from drying up (tuna tends to do so).
9. Lower the oven temperature to 300° F, and bake for 10 more minutes. Turn off the oven and let it rest for 15 minutes with its door closed. I love when bell peppers cook slowly, at low heat; the filling gently releases its flavor at its best, deep into the soft bell peppers.
10. Serve warm, or even better the day after. That's how I ate them with my friends Marthe and Tessa during an all-girl night. Buon appetito!