How to Make: Peppers in Oil Stuffed with Tuna and Olives is an appetizer that my mom always prepares, making it a classic for our family. Since the process is quite lengthy, you need to arm yourself with a lot of patience and have plenty of time available.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 1 Hour
- Portions: 10 peppers
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 10 round spicy peppers
- 80 g Tuna in oil (1 can)
- 10 Green olives
- 2 l White wine vinegar
- 2 l Olive oil
Preparation
Clean the peppers well with a damp cloth, trim the stem (be careful not to puncture them) and place them in a glass jar, covering them well with vinegar (the quantity depends on the size of the jar and the peppers). Let them sit for 10 days.
Remove the peppers from the jar and scoop out the inner part containing the seeds, clean the inside well, otherwise, they will be too spicy. Let the peppers drain on a towel for a quarter of an hour.
Fill the inside of the peppers with a bit of tuna, add the olive, and add more tuna until they are nicely full. Take a glass jar, pour two fingers of oil at the bottom, and start layering the stuffed peppers. Once done, cover everything very well with oil (again, the amount of oil depends on the jar and the size of the peppers).
You can store them for a long time by following this procedure, just make sure to always keep them covered in oil.
Tips/Advice
Start putting the peppers under vinegar at a new moon (full moon) and try to prepare the jars of stuffed peppers before the old moon begins, they will keep better and longer.
You can add these delicious Peppers in Oil Stuffed with Tuna and Olives to your Easter Monday picnic basket, to check other recipes to bring on a day trip click here.
If you liked How to Make: Peppers in Oil Stuffed with Tuna and Olives, try other recipes with tuna:
Oven-Baked Tuna Stuffed Peppers
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