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Tuna-Stuffed Peppers
Makes 2 Dozen Stuffed Peppers
INGREDIENTS:
24 whole jarred mild or sweet cherry peppers (from two 16oz jars)
One 6 oz can chunk light tuna packed in water, drained well
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp capers, rinsed and finely chopped
Freshly ground pepper to taste
1/4 cup balsamic vinegar
INSTRUCTIONS: Select 24 whole peppers. Cut off and discard pepper stems. Scoop out the seeds with a small spoon. Rinse the peppers to remove any residual seeds, and set in colander to drain.
Combine tuna, lemon juice, oil and capers in a medium bowl.
Fill each pepper with about 1 tsp of the tuna mixture and place them on a serving plate. Grind some pepper over the stuffed peppers.
Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, about 3-4 minutes. Drizzle the syrup over the peppers. | 
