Red bell peppers, hollowed out and generously filled with a savory mixture of tiny pasta, tuna, capers, and herbs, create a versatile and satisfying meal. This dish, which can be served warm or at room temperature, is perfect for preparing ahead of time, as its flavors improve after resting.
The recipe calls for a small pasta shape, such as orzo, which is partially cooked before being combined with the other ingredients. The filling is built in a pan, starting with softened onion and garlic in olive oil and butter. To this base, the drained pasta is added along with chopped tomato, flaked tuna, minced parsley, briny capers, and finely chopped anchovy fillets. The mixture is seasoned with black pepper and a careful amount of salt, given the saltiness of the capers and anchovies.
The prepared pepper halves are filled to the top with the orzo mixture and arranged in a baking dish. A small amount of water and olive oil is added to the bottom of the pan before it is covered with foil and baked. The foil is removed for the final portion of the cooking time to allow the tops to become lightly golden. Just before serving, the peppers can be drizzled with more olive oil, a spoonful of melted butter with anchovies, or a basil pesto thinned with oil.
