
Angela Hartnett
from
Market Kitchen
Angela Hartnett demonstrates two classic Italian starters: baby tomatoes stuffed with tuna and baby peppers stuffed with goat's cheese
Angela Hartnett demonstrates two classic Italian starters: baby tomatoes stuffed with tuna and baby peppers stuffed with goat's cheese
Antipasti
Method
2. Peel the tomatoes and remove the stalks. Slice off the top of the each tomato and scoop out the seeds with a teaspoon. Put the tuna, parsley and lemon juice in a bowl, mix well and season to taste. Carefully stuff the tomatoes with the tuna mixture, taking care not to get any on the outside. Place in a sterilised preserving jar, cover with olive oil and seal. Refrigerate until ready to use (it's best to bring it back to room temperature before serving.)
3. For the stuffed peppers: preheat the oven to 200C/ gas 6.
4. Cut the peppers in half. With a sharp knife, keeping the green stem attached, remove the seeds and white core.
5. Place the peppers on a baking sheet and drizzle with the olive oil. Season and bake in the oven for about 5 minutes, or until soft. Remove from the oven and allow to cool.
6. Combine the goat's cheese and herbs in a bowl and check the seasoning. Spoon the filling into the pepper halves. Return the peppers to the oven for 2-3 minutes to warm through the filling. Serve.
Prep:
15 min
Ingredients
For the stuffed tomatoes
20 baby Tomatoes800ml cold water
100ml red wine vinegar
150g canned Tuna, drained
1/2 bunch flat-leaf parsley, leaves chopped
1 lemon, juice only
salt and freshly ground pepper
Olive oil
For the stuffed peppers
200g sweet baby peppers150g soft Goats cheese
1 pinch chopped fresh Rosemary
flat-leaf parsley
1/2 tsp finely chopped fresh Basil
1 tbsp Olive oil
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