Tuna and anchovy stuffed peppers with capers, prepared in oil as they do well in Calabria. This recipe has Calabrian origins and not only, but traces of it can also be found in Campania, throughout the south, and in Piedmont. The chili pepper is a vasodilator and for this reason, it provides benefits to circulation and thus to the heart, it is known for its medicinal properties and virtues. It is well known that spicy peppers are always present in all southern dishes and especially in Calabria where these stuffed in oil are mostly produced. Consumed sun-dried or fresh, the chili pepper is one of the ingredients of many sauces prepared worldwide.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour 30 Minutes
- Portions: 3 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 1,199.98 (Kcal)
- Carbohydrates 14.51 (g) of which sugars 8.27 (g)
- Proteins 21.53 (g)
- Fat 115.01 (g) of which saturated 16.73 (g)of which unsaturated 3.88 (g)
- Fibers 4.31 (g)
- Sodium 896.60 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the stuffed peppers
- 18 oz round spicy peppers
- 0.7 oz salted anchovies
- 0.7 oz salted capers
- 6.3 oz tuna in oil
- 12.3 oz extra virgin olive oil
- 8.8 oz white wine vinegar
- 8.8 oz white wine
- 3 leaves bay leaves
- 15 grains black pepper
- 3 berries cloves
- 1 tsp dried oregano
- 1 tsp fine salt
Tools to prepare the stuffed peppers
- Pot
- Teaspoon
- Knife
- Kitchen Scale
- Slotted Spoon
Steps to prepare oil-preserved stuffed peppers
As usual, I washed them, like all vegetables and fruits, with water and baking soda and let them rest for 10 minutes.
Cut off the top of the peppers and remove the seeds inside (use gloves if the peppers are very spicy). Meanwhile, prepare a small pot with vinegar and wine, bay leaves with oregano and cloves, black pepper grains with salt, and bring to a boil. Dip the peppers in and after 5 minutes of cooking, drain them and let them dry on a towel overnight.
When the peppers are dry, prepare the filling by chopping the tuna with the capers and anchovies.
With the help of a teaspoon, fill the peppers with the mixture and arrange them in jars. Add EVO oil until the jars are filled and remove any air bubbles using toothpicks. Seal and sterilize by boiling the jars wrapped in towels in a pot with cold water for 30 minutes. Let them cool in the pot.
And here they are, the tuna and anchovy stuffed peppers ready.
