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
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
- 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.
- 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.
- Blend the mixture: Whizz the ingredients until the mixture is smooth and well combined, creating a creamy filling.
- 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.
- Jar the stuffed peppers: Place the filled peppers gently into a sterilized jar that fits their size appropriately.
- 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.
- 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
