Tuna and caper stuffed roasted peppers

Babiche Martens

Ingredients

2 Tbsp	Olive oil
3	Red capsicums
200 g	Tinned tuna in oil, (drained)
1 tsp	Lemon, (finely grated zest)
2 tsp	Capers, (finely chopped)
1 Tbsp	Creme fraiche, (or curd cheese)
2 tsp	Coriander, (finely chopped)
1	Salt & freshly ground pepper

Directions

1. Preheat the oven to 200C. Brush the peppers with oil, put in a roasting pan and roast for 30 minutes or until the skins have blistered. Put in a bowl, cover with plastic wrap and let cool for 15 minutes.
2. Put the tuna in a bowl and combine with the lemon, capers, crème fraiche and coriander. Season.
3. Using a sharp knife or your fingers, carefully peel away the skins from the peppers. Halve and remove the stems, cores and seeds then slice the peppers into strips.
4. Put a heaped teaspoonful of the mixture on each strip and roll up. Refrigerate for at least 2 hours or until firm, before serving.