Peppers Stuffed with Tuna, Anchovies and Capers

Peppers stuffed with Tuna, Anchovies and Capers are truly unique and just wonderful.  I got the idea for these a couple years ago, we were at a BBQ, and someone served something similar.   I thought they were fantastic.  I wanted to recreate them, with a bit of a twist.  As I always do, I started researching to see what other cooks have done with a dish I had in mind.   And I learned that this particular dish is a Sicilian staple.   Jars of these gems are everywhere.  They are beautiful.  The versions using the cherry peppers definitely pack a punch of heat, but in a good way.  The Piquant peppers are sweet and wonderful, too.  Mmmm.   Try these.  I really think you’ll like them.  Go for good quality canned tuna and anchovies…use top notch Parmesan cheese.  These are so good.  Loon Approved.

Peppers Stuffed with Tuna, Anchovies and Capers
Prep time
Total time
These peppers stuffed with tuna, anchovies and capers are a staple in Italy and Sicily. Mixed in with good quality Parmigiano Reggiano cheese, lemon, and hot sauce...and they are amazing. Place in a jar and fill with good extra virgin olive oil. Incredible!
Recipe type: Italian
Cuisine: Italian
Serves: 20
  • 18 to 20 bottled cherry peppers in brine
  • 18 Piquant peppers (try hot and sweet versions) bottled in brine
  • 12 ounces of Italian tuna packed in water, drained
  • 2 to 3 anchovies, chopped
  • 1 garlic clove, minced
  • 2 tablespoons of capers
  • ½ cup of fresh bread crumbs
  • ¼ cup freshly grated Parmigiano Reggiano
  • Juice of two lemons
  • ½ cup of fresh parsley, chopped
  • 2 tablespoons of pepper brine
  • 1 tablespoon of hot sauce (such as Tabasco)
  • ½ teaspoon of Kosher salt (or more to taste)
  • Extra virgin olive oil (about a cup)
  1. Combine all the ingredients (except for the peppers) in a medium mixing bowl.
  2. Fill the cherry peppers with the tuna mixture - serve on a platter
  3. Fill the Piquant peppers with the tuna mixture and gently add to a jar.
  4. Fill the jar with the extra virgin olive oil and seal.
  5. Serve!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: