This year I wanted to prepare stuffed peppers with tuna because someone gifted me round hot peppers, perfect for stuffing, so here’s the recipe for you!
I don’t eat spicy food, I just can’t, but my husband does, and to please him, I often prepare recipes that not only don’t please me, but I also have allergy issues while preparing them.
The preparation is very simple and quite quick.
If you want to consume them later, you can store them in jars immersed in oil, boil the jars for about 15 minutes, or keep them well separated in a container and freeze them.
Follow my recipe and make someone in your family who loves spicy food happy too.
Approx. 130 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 5 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Stuffed Peppers with Tuna
- 14 oz Round hot peppers
- 5 Oil-packed anchovy fillets
- 0.7 oz Capers
- 9 oz Oil-packed tuna (drained)
- to taste Oregano
- White wine vinegar
- Water
Preparation of Stuffed Peppers with Tuna
Wash the peppers, get a pair of disposable gloves, remove the stem, hollow them out, and remove the seeds.
Take a deep pot, add equal parts water and vinegar, add the peppers, and boil them over medium heat. They should cook for 5-6 minutes, starting the count from when it begins to boil.
Drain them in a colander and let them dry on a cloth with the hollow part facing down for about 8-12 hours.
Prepare the stuffing mixture by placing the drained tuna, anchovies, capers (previously soaked in water to remove salt for at least 30 minutes and then well-drained), and oregano in a blender and blend everything so that everything is chopped, but it should not become a cream. Try to chop everything without homogenizing it.
With the mixture obtained, stuff the peppers, place them on a serving dish, and serve.
If you want to preserve them, you need to put them in a jar submerged in extra virgin olive oil, seal them well, place them in a pot full of water to cover the jars, and boil for 15 minutes starting the count from when the water boils.
Once boiled, let them cool in the pot and then they can be preserved for about a year.
Alternatively, you can freeze them in a container once prepared, without putting them in oil.
