The Pepper Puzzle (or Capsicum Conundrum, if you prefer):

Tuesday's CSA box contained half a dozen exquisite little bell peppers.
They're just a bit bigger than golf balls, and they've got a thin skin and a
thin layer of flesh. I want to prepare them in a way that doesn't lose their
delicacy and form, so I thought about stuffing them. Problem is, cooking
them would sacrifice their crunch, and I'd rather not do that.

I'm tentatively considering cutting off their tops, scooping out the
innards, and pickling them in some kind of vinegar-salt-sugar solution. Once
pickled, I thought I'd stuff them with cubes of oil-poached tuna.

Any alternate suggestions, or suggested flavors I should use in the pickling
liquid and the tuna?

Bob