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Sicilian Rolled Peppers

Sicilian Rolled Peppers

Sicilian rolled peppers are a classic Italian appetizer that I’ve always served at my dinner parties. It’s what I like to call agrodolce- a sweet/savory taste that is so typical of the Western part of the Sicilian island where my maternal grandmother’s family came from. It’s also a great excuse to satisfy your craving for imported Italian tuna! I always think of the beautiful Mediterranean Sea and Tyrrhennian Sea when I eat this appetizer, and of the fond memories I have of taking y own children back to my grandmother’s town of Castelvetrano and rediscovering our Sicilian roots.

Buon Appetito e Tutti a Tavola!


You can watch Lisa make this recipe in a short reel on the Lisa’s Italian Kitchen YouTube channel here.

Sicilian Rolled Peppers Ingredients:

  • 6 large peppers, 2 yellow, 2 red, and 2 orange
  • 2 cans or jars of imported Sicilian tuna
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons chopped Italian flat leaf parsley
  • 3 cloves garlic, chopped fine
  • Sicilian sea salt
  • Freshly ground black pepper
  • 3 tablespoons capers, chopped fine

Sicilian Rolled Peppers Directions:

To roast the peppers:

Cover a jelly roll pan with aluminum foil. Place the peppers on the foil and broil until the skin of the pepper is black and boils. Carefully turn the peppers until they are black on all sides. Remove from the oven and cool completely. When cool peel the black skin from each pepper and remove the stems and the seeds. Slice each pepper in four pieces, length wise.

In a medium sized bowl mix tuna, lemon juice, parsley, garlic, capers, salt and pepper. Place a tablespoon full of tuna mixture at the end of each pepper slice and roll. Place on a tray and serve.

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