You can stuff a bell pepper with almost anything ranging  from seafood to small seeds—mackerel rillettes, quinoa, etc. The key is to lightly enhance the filling, as bell peppers have a strong herbaceous flavor that immediately stands out. The goal is to steer attention toward more refined flavors. In this recipe, tuna, a bit of lemon juice, chili, or shallots will act as a pivot to balance the flavors between the tuna and the pepper.

Stuffed bell peppers are a summer evening and party favorite!

For about ten mini peppers (three bites each)

• About 10 mini bell peppers
• 125g canned white tuna
• Juice of half a lemon
• 1 garlic clove
• A handful of fresh herbs
• 2 tablespoons olive oil

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Vigorously crumble the tuna and mix it with the lemon juice and olive oil until you achieve a smooth, soft paste. Add the finely chopped garlic and herbs, mixing gently to avoid crushing the herbs too much.

Remove the tops of the peppers and clean out the seeds and white membranes as thoroughly as possible.

Fill the peppers with the tuna mixture make sur you don’t pack it too tightly.

Serve well chilled.