Stuffed Cherry Peppers with Tuna, Capers, and Anchovies Recipe

Introduction

Stuffed cherry peppers make a delightful appetizer or snack with a savory tuna filling. These small, tangy peppers are bursting with flavor, combined with capers, anchovies, and parsley for a Mediterranean twist.

Ingredients

• 50 pickled cherry peppers (14 oz / 400 grams jar; see notes for using fresh cherry peppers)
• 6 1/2 oz (185 grams) canned tuna in oil (undrained)
• 2 tablespoons capers
• 8 anchovies (optional – can be reduced or omitted)
• 1/4 cup chopped Italian parsley
• 1 cup olive oil (approximate amount)

Instructions

1. Step 1: Drain the jar of cherry peppers and let them dry upside down on a kitchen towel.
2. Step 2: Place the tuna (with oil), capers, anchovies, and chopped parsley into the bowl of a food processor.
3. Step 3: Blend the ingredients until you achieve a smooth mixture.
4. Step 4: Fill a disposable plastic piping bag with the tuna mixture, then carefully fill each pepper with the mixture.
5. Step 5: Place all the stuffed peppers into a sterilized jar that fits them snugly, then top up the jar with olive oil to cover the peppers before sealing with a lid.
6. Step 6: Store the jar in the refrigerator until ready to serve.

Tips & Variations

• For a milder version, omit the anchovies or reduce their quantity, as they add saltiness and depth of flavor.
• If using fresh cherry peppers, blanch them briefly and let them cool before stuffing to soften their texture.
• Try adding a squeeze of lemon juice to the tuna mixture for a bright, fresh note.

Storage

Store the stuffed cherry peppers in an airtight jar in the refrigerator. They will keep well for up to 1 week. To serve, allow them to come to room temperature. Keep the peppers submerged in olive oil to maintain their flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherry peppers instead of pickled ones?

Yes, you can use fresh cherry peppers, but it is best to blanch them briefly to soften before stuffing. This will help reduce their raw bite and make them more tender.

Do I have to use anchovies?

No, anchovies are optional. They add a salty, umami flavor, but you can omit them or reduce the amount if you prefer a milder taste.

Stuffed Cherry Peppers with Tuna, Capers, and Anchovies Recipe

---

★★★★★

4.5 from 86 reviews

• Author: Thomas
• Total Time: 15 minutes
• Yield: Makes about 50 stuffed cherry peppers, serving approximately 6-8 as an appetizer 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

These stuffed cherry peppers are a delightful Italian appetizer featuring pickled cherry peppers filled with a smooth, flavorful tuna mixture combined with capers, anchovies, and fresh parsley, all preserved in olive oil. Perfect for antipasti platters or as a savory snack, this recipe is easy to prepare and stores well in the refrigerator.

---

Ingredients

Scale 1x2x3x

Peppers

• 50 pickled cherry peppers (14 oz / 400 grams jar) – see notes for using fresh cherry peppers

Filling

• 6 1/2 oz (185 grams) canned tuna in oil (undrained)
• 2 tablespoons capers
• 8 anchovies (optional, can be reduced or omitted)
• 1/4 cup chopped Italian parsley

Preserving

• 1 cup olive oil (approximately)

---

Instructions

1. Prepare the peppers: Take the jar of pickled cherry peppers, drain the liquid, and allow them to dry upside down on a kitchen towel to remove excess moisture.
2. Prepare the filling: Place the canned tuna with its oil (undrained), capers, anchovies (if using), and chopped Italian parsley into the bowl of a food processor.
3. Blend the mixture: Whizz the ingredients until the mixture is smooth and well combined, creating a creamy filling.
4. Fill the peppers: Transfer the tuna mixture into a disposable plastic piping bag and carefully fill each cherry pepper cavity with the smooth tuna filling.
5. Jar the stuffed peppers: Place the filled peppers gently into a sterilized jar that fits their size appropriately.
6. Preserve in olive oil: Pour approximately 1 cup of olive oil over the stuffed peppers in the jar, ensuring they are fully submerged, then seal the jar with its lid securely.
7. Store: Keep the jarred stuffed cherry peppers refrigerated. They can be enjoyed as a tasty appetizer or snack and will keep for several days when stored properly.

Notes

• If using fresh cherry peppers instead of pickled, blanch them briefly in boiling water, remove seeds carefully, and soak in vinegar for at least 24 hours to mimic the pickled flavor and soften them.
• Sterilizing the jar properly helps prolong shelf life and maintain freshness.
• Anchovies add umami and saltiness but can be omitted or reduced to taste.
• The olive oil serves both as a flavor enhancer and a preservative to keep the stuffed peppers fresh.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Keywords: stuffed cherry peppers, tuna stuffed peppers, Italian appetizer, antipasti, pickled cherry peppers, tuna filling, no cook appetizer