Preparation of Tuna and Scamorza Stuffed Peppers

• First, to prepare the Tuna and Scamorza Stuffed Peppers, wash the bell peppers, then remove the stem and divide them lengthwise.

  Remove the seeds and white filaments inside and place them in a baking dish.

• In a bowl, crumble the rustic bread (you can also use sandwich bread or a loaf) into coarse pieces.

• Add the tuna in oil with its conservation oil to the bowl (this will also moisten the bread) and mix to combine.

• Cut the pitted Taggiasca olives and the scamorza cheese into small cubes (set aside a few cubes to garnish on top).

• Season with a little salt, freshly ground black pepper, and chopped chives, and fill the halved bell peppers with the mixture.

  Sprinkle the reserved scamorza cheese and grated cheese over the filling.

• Bake the Tuna and Scamorza Stuffed Peppers in the middle rack of the oven, covering the pan with parchment paper for the first 15 minutes.

  Then remove the parchment paper and continue baking until a golden crust forms on the surface.

• To cook the Tuna and Scamorza Stuffed Peppers in a pan, prepare them as described above and place them, once stuffed, in a high-sided pan with a lid, lightly greased with olive oil.

• Cover the pan with the lid and cook the stuffed peppers with tuna over low heat for 15/18 minutes.

  Remove the lid and check the level of cooking, increase the heat to evaporate any liquid formed at the bottom of the pan.

  Let them cool slightly before serving.

• To cook the stuffed peppers in the microwave, place them in a microwave-safe dish, you can use ceramic or Pyrex glass, then cover with its lid or plastic wrap.

• Set the microwave to its highest power (in my case, 1000w) and use the microwave function only for 8 minutes.

• Let them rest without removing the plastic wrap for 5 minutes, then remove the wrap and check the level of cooking. If they’re tender when pierced with a fork, they are ready.

• At this point, if you have the grill function, move the dish with the raised rack, activate the grill, and let it go for 4 or 5 minutes to brown the surface.

• If your microwave is a newer model with a CRISP function, place the peppers inside the crisp plate after heating it for 2 minutes, still in crisp mode, slightly greased with oil.

• Cook the tuna and scamorza stuffed peppers with the crisp function for 8 minutes, then check the cooking and browning level (depending on how big the peppers are, it might take another 3 minutes).

  

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