The small stuffed peppers, round and sweet, are a real delight, delicious, appetizing, and aromatic bites, to be served cold as a finger food appetizer, side dish, or main course. They are tasty, beautiful to look at, very easy, and quick to prepare; they can also be prepared well in advance. The original recipe calls for the use of round spicy peppers, but I preferred to use sweet peppers so that everyone can enjoy them. Try them also to accompany grilled meats and fish, roasts, etc…
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 20 sweet peppers (small-sized)
- 11 oz tuna in oil
- 6 pickled capers
- 1 carrot
- 1 stalk celery
- to taste fresh parsley
- to taste oregano
- 2 fillets anchovies in oil (optional)
- 1 pinch fine salt
Steps
The final weight of each portion varies according to the size of the peppers; it ranges from 20 to 30 grams.
Wash the peppers and cut off the top (you can also boil them along with the other ingredients and use them as lids for our tasty stuffed peppers).
With the help of a teaspoon or a corer, remove seeds and membranes from the peppers.
Bring a pot full of water to boil with the diced carrot and celery stalk. When the water boils, add the peppers, fine salt, keep the heat high, cover, and let cook for exactly 4 minutes; they will become soft but not break.
After the time has passed, turn off the heat, drain them immediately, and let them cool upside down.
In the meantime, let’s prepare the filling. In a blender, place the boiled carrot and celery, a sprig of parsley, some oregano, the anchovy fillets, the tuna (drained of excess oil), and the capers without the filament. Blend until you get a cream.
Take the peppers and stuff them with a teaspoon, finishing with a sprinkle of fresh chopped parsley or oregano.
The stuffed sweet peppers can be served immediately or you can let them marinate for a few hours before serving, keeping them in the fridge, closed in a container with a lid, for no more than two days.
