Stuffed Cherry Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

These small round peppers are stuffed with canned tuna and anchovies and then preserved in oil. The tart, vibrant flavors of the filling nicely balance the sweet heat of the peppers.


  • 5 oz. canned tuna in olive oil, drained
  • 8 anchovies, drained if in oil


  • Finely chop tuna and anchovies. Combine with cup oil, bread crumbs, capers, parsley, salt, and pepper in a bowl. Stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.