Perfect Picnic Stuffed Peppers | Pepperoni Imbottiti

copyright 2016 Art of Living, PrimaMedia,Inc/Maria Liberati
A Sunday drive (we call it a ‘giro’) in Italy can result in memories that will last  a lifetime. Navigating the mountains from Abruzzo to Rome we decided to travel the  scenic backroads –not the autostrada.  As we were driving through one of the small quaint little towns in Abruzzo- we came upon a small group of farm workers  on the side of the road waving  their arms frantically to those passing by.  Not quite understanding what the excitement was-  we went in another direction.  Upon making the turn- we were  met by two marvelous white oxen who followed us from the back of the car, and they forced our ascent all the way up the mountain-5 miles of steep ascent- until they left us.
Recipes can also make memories that last a lifetime!
Perfect Picnic Stuffed Peppers (Pepperoni Imbottiti)

2 fresh peppers
1/4 cup cannelloni beans
1 tblsp minced onion
2 taps of fresh garlic minced finely
1 can tuna packed in  water (6 ounces)
2 tablespoons of extra virgin cold pressed olive oil
Juice of ½ small lemon
¼ cup freshly chopped parsley
½ tsp of My Tuscan Secret -Tuscan spice blend
Drain tuna can. Place tuna in large bowl and flake. Then add in beans, 1 tablespoon of olive oil, garlic, onions, spice blend (leave a pinch behind to bake peppers), lemon juice. Toss and set aside.
Take whole peppers, cut off tops and clean out seeds and the  inside. Preheat oven to 350 degrees. Place peppers standing on glass or ceramic baking baking dish. Drizzle with 1 tblsp of olive oil and a pinch of the spice blend. Place in oven for approx 20 minutes or until tender.
Remove from oven, let cool and scoop in tuna mixture. Divide evenly between both peppers. Serve cool or while peppers are still warm. This makes a perfect picnic dish also.
For more great recipes get your copy of the Gourmand World award winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition