Mini Peppers Stuffed With Tuna and Olive Rillettes

• 1 pound mini bell peppers (usually 2 bags)
• 2 ounces / about 1/3 cup imported black olives, pitted
• 1 plump garlic clove, peeled, green shoot removed
• 1 tablespoon capers, rinsed
• 1 can olive oil-packed tuna, drained
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Greek yogurt
• 2 to 3 teaspoons fresh lemon juice (more to taste)
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon thyme leaves, chopped

1. Heat oven to 425 degrees.
2. Line a sheet pan with foil.
3. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through.
4. They should be soft but only charred in a few spots.
5. Remove from oven and allow to cool.
6. Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
7. In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
8. When peppers have cooled, slice off ends just below shoulders.
9. Carefully remove any seeds and membranes.
10. The peppers should be intact, but sometimes they split down one side.
11. Cut large peppers in half lengthwise.
12. Spoon tuna rillettes into peppers and arrange on a plate or platter.
13. Serve at once, or chill until 30 minutes before serving.
14. Bring to room temperature before serving so that the rillettes are soft.

bell peppers, black olives, garlic, capers, olive oil, mustard, extra virgin olive oil, greek yogurt, lemon juice, fresh rosemary, thyme

Taken from cooking.nytimes.com/recipes/1017046 (may not work)