Stuffed Cherry Peppers are filled with a mixture of tuna, anchovy and capers.

This is a delicious Calabrese appetizer recipe also known as Peperoncini Ripieni and make a perfect year-round appetizer.

Ingredients for 1 jar. 

  • Spicy cherry pepper 500 g
  • Anchovies in oil 20 g
  • Pickled capers 20 g
  • Tuna in oil drained 100 g
  • Extra virgin olive oil q.b. 

To prepare spicy peppers stuffed with tuna, anchovies and capers started by cleaning the peperoncini.

For the convenience of using disposable kitchen gloves, if you do not use them be very careful not to rub your eyes and start by rinsing the peppers well. Then dry them and remove them from the upper part where the stalk is. Then, with a digger, go and pick the inside of the peppers, then pulp and seeds, so as to clean them completely.

Filling: coarsely chop the anchovies and capers; transfer the tuna into a bowl together with the chopped anchovies and capers and knead. Then with your hands start filling all the peppers. ‘

Once they are all ready, gently place them in a sanitized glass jar, being careful to leave at least a couple of centimetres of space from the edge: arrange the peppers with the opening facing upwards.

Then fill with oil, leaving about 1 cm from the edge. Close with the cap tightening well but without excessive force and go to the second boiling phase or pasteurization. Test the vacuum seal by pressing in the center of the cap.

If it does not make any “click-clack” noise, the vacuum has occurred correctly. Your hot peppers stuffed with tuna, anchovies and capers are ready to be used or stored.



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