Peppers Stuffed with Tuna, Anchovies and Capers
Servings: 12 people
Calories: 168kcal
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!
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Ingredients
- 18 to 20 bottled cherry peppers in brine
- 18 Piquant peppers try hot and sweet versions bottled in brine
- 12 oz Italian tuna packed in water drained
- 2 to 3 anchovies chopped
- 1 garlic clove minced
- 2 tbsp capers
- 1/2 cup fresh bread crumbs
- 1/4 cup freshly grated Parmigiano Reggiano
- Juice of two lemons
- 1/2 cup fresh parsley chopped
- 2 tbsp pepper brine
- 1 tbsp hot sauce such as Tabasco
- 1/2 tsp Kosher salt or more to taste
- Extra virgin olive oil about a cup
Instructions
- Combine all the ingredients (except for the peppers) in a medium mixing bowl.
- Fill the cherry peppers with the tuna mixture - serve on a platter
- Fill the Piquant peppers with the tuna mixture and gently add to a jar.
- Fill the jar with the extra virgin olive oil and seal.
Nutrition
Calories: 168kcal