Stuffed Peppers with Tuna

Method

1. Prepare the filling: In a bowl, combine drained tuna, desalted capers, minced garlic, chopped basil, and chopped fresh parsley.
2. Soak stale bread in cold water, squeeze dry, and chop coarsely. Add to the bowl.
3. Add extra virgin olive oil, a pinch of salt, and a pinch of black pepper. Mix well.
4. Taste and adjust seasoning. Add one egg to bind the mixture. Let it rest.
5. Cut the bell peppers in half lengthwise. Remove seeds and white membranes.
6. Drizzle the pepper halves with a little olive oil.
7. Fill each pepper half with the stuffing, pressing firmly into the corners.
8. Sprinkle breadcrumbs on top and drizzle with a little more olive oil.
9. Bake in a preheated static oven at 180°C (350°F) for about 30 minutes, or 25–35 minutes depending on pepper size and thickness.
10. Allow to cool. For best flavor, let them rest for 5 hours before serving.