Ingredients

8 sweet pointed pepper (Sweet Palermo)
3 tbsp olive oil
1 lemon
salt, pepper

Dressing ingredients

2 cans of tuna (natural)
1 cup crème fraiche
1 packet garden- or watercress
1 lemon
salt, pepper

Author of this recipe

Wiebke Kretschmann

Food blogger / food writer

I have always been fascinated by the fact that one little seed turns into a big plant that produces incredibly delicious vegetables. It is sensational, that you can harvest for weeks many... Read more

The sweet pepper is marinated in lemon oil and baked afterwards. Thus the sweet taste comes out very good.

Rating

Preparation

Preheat the oven to 200 °C.
Mix olive oil with lemon juice. Season with salt and pepper to taste.
Wash the pointed pepper, remove seeds and cut into long, wide pieces.
Mix pepper with lemon oil and place it in a baking pan. Bake about 15 minutes in the oven.
Drain tuna, mash with crème fraiche, salt and pepper.
Let the pepper cool down and place it on a plate. Fill with tuna cream.
Garnish with lemon slices and cress.

Tips from the author

Marinated and baked peppers tastes great even without tuna cream – you can serve it as a side dish for lunch or at a barbecue.

Grilling vegetables

Sweet pointed peppers are great for grilling on the BBQ during summer. Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.