Stuffed Mini Peppers with sardines and mozzarella

SERVES: 6

INGREDIENTS

1.50 cans Crown Prince Natural Skinless and Boneless Sardines in Water
12 Mini peppers
0.75 15 ounce can pitted black olives
4.50 cherry tomatoes
3 oz Mozzarella Cheese
Dressing:
2.25 tablespoon olive oil
1.50 tablespoon capers drained
0.75 tablespoon chopped fresh parsley
finely grated rind and juice of ½ lemon
salt and black pepper to taste

DIRECTIONS

Preheat broiler to high. Cut each pepper in half lengthwise and remove any seeds. Arrange them on a broiler pan cut side up and place under broiler for 8 minutes.

Meanwhile, gently combine sardines, olives and tomatoes. Set aside. Remove the peppers from the broiler and let them cool.

While the peppers are cooling, combine dressing ingredients and set aside. Once the peppers are cool enough to handle, stuff them with the sardine mixture and cheese.

Place the stuffed peppers back into the broiler for 5 minutes, or until the cheese is completely melted and slightly brown. Drizzle the peppers with dressing just before serving.

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