Tuna Stuffed Peppers. Tasty and flavorful, these peppers stuffed with tuna, capers, and anchovies are really good. Great to serve as an appetizer, but also perfect for a buffet or an aperitif.
They are perfect to prepare in summer when the peppers reach full ripeness and can be preserved in oil in sterilized jars, to savor, retaining all the flavor, during winter.
For the preparation, you need round red peppers; perfect for this recipe because their shape allows a good amount of stuffing.
If you also like to prepare preserves to enjoy in winter, try also the Eggplant in Oil Recipe. Delicious!
But now, let’s see together how to make the recipe for Tuna Stuffed Peppers. Get the ingredients ready, let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, send me a photo of your creations, I will be happy to share them on my page. Looking forward to it.
Gabriella
Other Tasty Recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for 8 jars
- 3.3 lbs peppers
- 6.3 cups water
- 2.1 cups vinegar
- 10.6 oz tuna in oil
- 3.2 oz anchovies in oil
- 1.4 oz capers
- to taste olive oil
Tools
To make the recipe for Stuffed Peppers, you need:
- 1 Pot
- Jars
- 1 Mixer
- Piping bag
Steps
HOW TO PREPARE TUNA STUFFED PEPPERS
First, wash the peppers under running water and dry them with a clean kitchen cloth, then remove the seeds with a knife, carefully scooping: rinse them and set aside.
Meanwhile, put the water and vinegar in a pot and bring to a boil. Once boiling, plunge the peppers and cook for about 4 – 5 minutes, depending on the level of doneness you prefer (they should be cooked but firm).
Remove them with a slotted spoon and let them dry upside down on a clean cloth for the entire night (or at least 1/2 day).
Meanwhile, put the drained tuna in a mixer, add the capers and anchovies; blend until you get a homogeneous mixture.
Before proceeding to preserve the peppers, you need to sterilize the jars. Here you will find a detailed article on how to proceed. In short, place them in a pot covered with cold water and let them boil for about 30 minutes. 10 minutes before the end of boiling, also add the lids. Then let them cool in the pot and drain them, upside down, on a clean towel.
After sterilization, immediately use the jars, then stuff the peppers with the tuna, caper, and anchovy mixture using a piping bag and then insert them into the jars, cover them with oil (it should cover them by at least 1 cm). Seal the jars and place them in a pot covered with water and let them boil for about 10 minutes from the start of boiling, then let them cool in the water.
Here are the Tuna Stuffed Peppers ready. Enjoy your meal!
Until the next recipe.
Storage
Store your jars in a cool, dry place, in the dark. This way, the stuffed peppers will keep up to six months, if they last that long! In any case, wait at least a full month before consuming them: they need time to develop their flavor. Once opened, the jars should be kept tightly closed in the fridge and the peppers consumed within a few days.
Always ensure that the peppers are covered with oil after each use; otherwise, add enough oil to cover them.
Tips
Remember to always note the production date as a reminder.
Remember to always note the production date as a reminder.
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