Yellow & Red Bell Peppers Filled with Tuna & Capers

These Italian-style pepper rolls are a make-ahead appetizer that looks polished but comes together with simple pantry ingredients. Yellow and red bell peppers get broiled until charred, steamed in a paper bag, peeled, and marinated in olive oil with fresh lemon juice and pressed garlic. The filling is just tuna, chopped parsley, and capers moistened with the reserved marinade.

Charring the peppers is the essential step. The blackened skin peels away to reveal sweet, silky flesh that’s pliable enough to roll around the filling without tearing. Steaming in a paper bag for 10 minutes loosens the skin and makes peeling effortless.

You can prep the marinated peppers a full day ahead and assemble the rolls the morning of your event. They hold beautifully in the fridge, lined up seam-side down, and actually taste better after a few hours as the marinade soaks in.

Kitchen Tips

• Broil the peppers skin-side up until fully blackened; partial charring makes the skin harder to peel
• Pat the peeled peppers dry before marinating so the oil-lemon dressing clings instead of sliding off
• Break the tuna up with a fork but leave some chunks for texture
• Bring to room temperature before serving for the fullest flavor

Variations

• Use oil-packed tuna for a richer filling
• Add chopped Kalamata olives directly into the tuna mixture
• Swap capers for chopped cornichons for a tangier, French-leaning roll