Stuffed Pimentão with Tuna and Olives

Name: Stuffed Pimentão with Tuna and Olives
Ingredients: 3 cans of tuna (200g each) or flaked bonito; 10 small black olives, pitless and chopped; 2 cups of breadcrumbs; 2 cloves of garlic, minced; 2 to 3 tablespoons of chopped fresh parsley; salt and pepper to taste; 6 small pimentões; olive oil; white wine, and lemon zest

1
3 cans of tuna (200g each) or flaked bonito
2
10 small black olives, pitless and chopped
3
2 cups of breadcrumbs
4
2 cloves of garlic, minced
5
2 to 3 tablespoons of chopped fresh parsley
6
salt and pepper to taste
7
6 small pimentões
8
olive oil
9
white wine, and lemon zest

Ingredients

1
3 cans of tuna (200g each) or flaked bonito
2
10 small black olives, pitless and chopped
3
2 cups of breadcrumbs
4
2 cloves of garlic, minced
5
2 to 3 tablespoons of chopped fresh parsley
6
salt and pepper to taste
7
6 small pimentões
8
olive oil
9
white wine, and lemon zest

Directions

1
Drain the tuna and flake it into pieces, or use flaked bonito
2
Mix together the olives, breadcrumbs, garlic, parsley, salt, and pepper
3
This mixture should yield 5 cups of filling
4
Cut off the tops of the pimentões and remove the seeds and membranes
5
Cook in boiling water for 3 to 4 minutes
6
Stuff the pimentões and place them in a refractory dish
7
Sprinkle with olive oil and bake at moderate temperature (170°C)
8
Bake for 25 to 30 minutes
9
During baking, baste occasionally with a mixture of olive oil and white wine (1/2 cup each)
10
Serve chilled with olive oil and lemon zest.